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Hard Italian - Style Cheese

Pumpkin, Prosciutto and Parmesan Pasta


  • 125g Mil Lel Parmesan or Pecorino cheese, grated or shaved
  • 500g butternut pumpkin, peeled and chopped into 2cm pieces
  • 4 cloves garlic, unpeeled
  • olive oil, for drizzling
  • sea salt and freshly ground black pepper, to taste
  • 2 large (300g) zucchini, chopped into 2cm pieces
  • 4 slices prosciutto
  • 500g large fusilli (spiral) pasta


Place pumpkin and garlic onto an oven tray, drizzle with oil and season with salt and pepper. Roast at 200°C for 20 minutes. Drizzle zucchini with a little oil and add to the oven tray. Tear the prosciutto into pieces over the top of the pumpkin and zucchini and roast a further 20 minutes, until the prosciutto is crisp and the vegetables are tender. Meanwhile, cook pasta in a large pot of boiling salted water until al dente.

Drain pasta, reserving a cup of cooking liquid. Heat two tablespoons olive oil in the pasta pot and add the roasted garlic that has been squeezed out from the centre of each garlic clove. Using a wooden spoon, mash the garlic into the oil for one minute. Add the pasta, reserved cooking liquid, roasted vegetables, prosciutto and half the Parmesan. Season to taste, portion into bowls and serve garnished with remaining Parmesan.


Pumpkin, Prosciutto and Parmesan Pasta

Preparation time:
15 minutes

Cooking time:
45 minutes


Products used:
Mil Lel Parmesan or Pecorino cheese

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