1 packet of Penne Pasta 1/2 Japnese Pumpkin (or other pumkin)
1 bunch of fresh Asparagus 250ml thickened Cream
4 cloves Garlic, crushed 2 tbsp Pesto (homemade or jar)
1 Spanish Onion, sliced thin 150ml White Wine (dry if possible)
Olive Oil Salt and Cracked Pepper, to season
Place a large cooking pot on the stove and add a pinch of salt and a good dash of Olive Oil.
Once water has boiled add Penne and stir for 1 minute. Allow to cook for a further 10 minutes then drain and set aside. If you are going to pre-cook this in the morning ready for a dinner party, refresh pasta in iced water then place in fridge till ready to reheat in boiling water for service.
In a separate frying pan, on medium heat, add onion, garlic and pesto sauce and allow to heat through. Take pan off stove if cooking too quick.
Tail the Asparagus - trim to take off hard ends. With a potato peeler, cut a few slices of pumpkin for decoration and set aside. Cut the rest of the pumpkin in thin strips like the onion. (Julienne cut)
Place Pumpkin decoration on a baking tray with a little olive oil and seasoning. Cook in an oven on 200℃ for 5-7 minutes to crisp up the pumpkin.
Place frying pan back on stove and add pumpkin, Asparagus and White Wine to the Onion mix.
Saute until white wine has absorbed into vegetables then add the cream. Bring to the boil and test seasoning, adding more as desired. The sauce should coat the pasta, not sitting in a soup like sauce, keep cooking until you get this consistency. Add pasta and toss through.
Serve immediately with Roasted Pumpkin on Top.
May also be served with Shaved or Grated Parmesan if desired.