Ingredients
1. 250 g penne
2. 400 g peeled, cubed pumpkin
3. 50 g peeled almonds
4. 60 ml extra virgin olive oil
5. 20 g fresh oregano
6. 200 g finely chopped onions
7. 100 g Parmesan
Method:
1. Cook 250 gm penne and 400 gm peeled, cubed pumpkin in a saucepan with water to cover, till pasta is done. Drain; keep a cup of the water.
2. Crush coarsely 50 gm soaked and peeled almonds.
3. Heat medium pan, add 60 ml extra virgin olive oil. While cool, add 200 gm finely chopped onions, cook till it turns pink.
4. Add pasta-pumpkin, then almonds. Season with salt and pepper.
5. Add a few tbsps of reserved water. Grate in 100 gm parmesan cheese. Add 20 gm fresh oregano/thyme. Toss well.