Pasta with basil sauce, baked pumpkin and salmon

Ingredients for 2 servings:

• 30 g Pecorino or Parmesan, grated
• n. B. Buttermilk, approx. 50 – 70 ml
• 1 small garlic clove(s)
• 1 handful of basil leaves
• 500 g pumpkin flesh, approx.
• 2 tbsp oil
• 125 g cherry tomatoes
• 20 g pine nuts
• n. B. Salmon fillet(s), approx. 1 – 2
• some oil for frying
• Salt and pepper, freshly ground
• 200 g spaghetti, bucatini or similar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Puree all the ingredients for the sauce in a bowl and let it sit. Season with salt before use, if necessary; the cheese is already very spicy. Peel the pumpkin and cut into cubes with sides measuring approximately 1-1.5 cm. Mix in a large, shallow baking dish or on a baking sheet lined with baking paper with approximately 2 tablespoons of oil. Bake the pumpkin in a preheated oven at 200°C (top/bottom heat) for approximately 30 minutes, until tender. Turn once during the baking process and season with salt and pepper. At the end of the cooking time, add the halved tomatoes and bake for approximately 5 minutes, until softened. Toast the pine nuts in a non-stick pan without fat until fragrant and lightly browned. Let cool on a plate. Wash the salmon, pat dry, and dice it. Meanwhile, cook the pasta, drain it through a sieve, and let it drain. Return the pasta to the pot and mix with the sauce. Fry the salmon in a little oil, seasoning with salt and pepper. Add the vegetables and mix well with the salmon. Divide the pasta among plates, arrange the salmon and vegetables on top, and sprinkle with the pine nuts. Note: The cooking time for the pumpkin is only a guideline. It depends on the type of pumpkin, the size of the cubes, and the temperature of your home oven.