Pumpkin & Black Olive Pasta

Being February most of you are most probably fed up of root vegetables and pumpkin and squash by now... No need to be! There are so many great recipes still out there! Try this one: Pasta with pumpkin & black olives. It is Carlo's fav pasta dish in autumn and winter - works best with short pasta, I recommend the shell shape (Conchiglie), because it allows the sauce to nicely nestle in the shells...

Ingredients
2 oz pitted and chopped black olives
½ box Carlo’s Conchiglie Pasta from The Scrumptious Pantry
14 oz pumpkin cut into small cubes
1 tbsp capers
1/4 chopped onion
3/8 cups warm vegetable broth
rosemary
1 tbsp butter
3 tbsp Cosimo’s Extra Virgin Olive oil from The Scrumptious Pantry
salt and pepper

Method
In a large pan heat the butter with the olive oil. Add the rosemary and the onion and saute’ until transparent. Add the pumpkin, stir and cover the pan, cook on a moderate flame for 15 minutes, adding the vegetable broth from time to time until the pumpkin is tender, add salt and pepper to taste. Add the black olives and the capers and cook for 3 minutes. Cook Conchiglie pasta in boiling and salted water till al dente. Drain and into the pan, stir well. Serve in warm plates, sprinkle with pepper. (Note: do not rinse the pasta with water!)

Enjoy!