Pasta with Ham and Pumpkin

Ingredients

100g dried ham

1 butternut squash

2 cups arugula

1 handful pine nuts

2 shallots

2 sprigs thyme

2 cloves garlic

350g pasta

olive oil

salt to taste

pepper to taste

Preheat the oven to 200ºC. First, prepare the pumpkin: cut it in half, remove the seeds, peel it, and dice it.

Toss the pumpkin cubes with olive oil, crushed garlic, thyme, salt, and pepper, and place on a baking sheet lined with waxed paper. Bake for 20-25 minutes.

Preheat the water for the pasta. Thinly slice the garlic clove, onion, and thyme, then cut the ham into squares.

Heat the olive oil in a frying pan, sauté the onion and garlic until translucent. Add the roasted pumpkin and half the nuts, and stir.

Add the ham and cook for another 1-2 minutes over low heat.

Cook the pasta until al dente, transfer it to the pan, add half the arugula, stir, and divide among plates. Top each serving with nuts and arugula. Sprinkle with grated Parmesan cheese, if desired.

Enjoy!