250g Morelli Pasta with Corn
300g pumpkin flesh, diced
50g unsalted butter, plus an extra knob
70g grated Parmesan cheese
a generous grating of nutmeg
Heat the butter, add the pumpkin, season with salt, cover and cook on very low, stirring now and again with a wooden spoon.
Heat a saucepan with plenty of salted water, bring to a boil and add the corn pasta. Drain when still al dente
Turn pasta into a soup tureen, add the knob of butterimmediatly, mix the pumpkin, aromatize with nutmeg and finish off with the Parmesan cheese. Mix again and serve immediately.