Ribbon pasta with pumpkin and Gorgonzola-walnut sauce

Ingredients for 2 servings:

• 200 ml cream
• 100g Gorgonzola
• 1 shot of white wine
• some nutmeg
• 5 walnuts, coarsely chopped
• 1 shallot(s)
• 1 clove(s) garlic
• e.g. walnut oil
• 150 g pumpkin flesh (preferably Hokkaido), medium-sized diced
• e.g. butter
• 400 g pappardelle, fresh
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Heat the cream in a saucepan and melt the Gorgonzola. Season with a dash of white wine, nutmeg, and pepper. Add the walnuts and let it simmer. Finely chop the shallot and slice the garlic. Sauté in a pan with walnut oil until translucent. Add the pumpkin cubes and sauté until soft, adding a little water if necessary. Season with salt and pepper and finish with a knob of butter and nut oil. Cook the pappardelle, arrange on plates, arrange the pumpkin pieces on top, and pour over the Gorgonzola sauce. The light pasta, the orange pumpkin, and the slightly bluish sauce create a stunning visual contrast.