Pasta with pumpkin and raw ham
Heat the olive oil and fry the onion and garlic.
Add 2 tablespoons of parsley and the pumpkin and fry for about 2 minutes. Sprinkle with salt, freshly ground pepper and nutmeg.
Pour 150 ml of stock and boil gently for about 10 minutes until the pumpkin is soft. Add more stock if necessary.
Cook the spaghetti. Stir in the ham and cream through the pumpkin mixture and heat. Spoon the sauce on the spaghetti and sprinkle with the rest of the parsley.
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