300 g tagliatelle
500 g pumpkin
50 g Emmental cheese (grated)
2 leeks
125 ml white wine
vegetable soup
oil
salt, pepper, rosemary
Remove dark green of the leek, wash the rest and cut into rings. Dice
pumpkin. Sauté leek rings in a little oil, add pumpkin and stir-fry.
Season with salt, pepper and rosemary. Douse with wine and allow to
reduce. Douse with a laddle soup, cover and simmer about 20 minutes,
until the pumkin
is al dente.
Cook pasta in salted water, drain and stir into the pumpkin pan, toss 1
minute and mix with the Emmental.
