Pumpkin, Speck, and Black Kale Pasta
Category: Main Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Spaghetti | 320g |
| Delica pumpkin | 500g |
| Black kale (Cavolo Nero) | 150g |
| Speck (smoked ham) | 150g |
| Garlic | 1 clove |
| Fresh thyme | 2 sprigs |
| Sea salt | to taste |
| Extra virgin olive oil | to taste |
| Freshly ground black pepper | to taste |
Instructions:
- Prepare the pumpkin: Begin by cutting the pumpkin into slices, removing the seeds and skin. Next, cut the pumpkin into roughly 2 cm pieces, aiming for approximately 400g.
- Cook the pumpkin: Heat a generous drizzle of olive oil in a large pan. Add the garlic clove and the sprigs of thyme to the pan, allowing them to infuse the oil with flavor. Add the pumpkin pieces to the pan and sauté over medium-high heat for a few minutes until they begin to brown. Season with sea salt and freshly ground black pepper. Pour in two ladles of water, lower the heat, and cover the pan with a lid. Let the pumpkin cook for about 15 minutes until it becomes tender.
- Blend the pumpkin: Once the pumpkin is soft, remove the garlic and thyme. Transfer the pumpkin to a high-sided container and blend with an immersion blender until you achieve a smooth, creamy texture.
- Prepare the speck: In the same pan used to cook the pumpkin, add a little more olive oil if needed. Increase the heat and add the speck (smoked ham) to the pan. Fry the speck until it becomes crispy and golden. Once cooked, remove the pan from the heat and set it aside.
- Blanch the black kale: Bring a pot of salted water to a boil. Submerge the black kale leaves and blanch them for 3 minutes. Use tongs to remove the kale, saving the water for cooking the pasta. Let the kale cool slightly, then chop it into smaller pieces.
- Cook the pasta: Bring the saved water back to a boil and add the spaghetti. Cook the pasta according to the package instructions. When the pasta is ready, use tongs to transfer it directly into the pan with the crispy speck. Add a couple of ladles of pasta cooking water and stir to combine.
- Finish the pasta: Add the blanched black kale to the pasta, mixing everything together. If necessary, add more cooking water to achieve a creamy consistency. Continue cooking the pasta in the pan until everything is well coated and heated through.
- Serve: Plate the pasta and top with the crispy speck. Serve immediately and enjoy a delicious, warming dish of pasta with creamy pumpkin, savory speck, and earthy kale.
This rich and comforting dish pairs the sweetness of pumpkin with the saltiness of speck, the earthiness of black kale, and the satisfying bite of spaghetti. Ideal for a cozy dinner, this recipe is sure to become a new favorite!
