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Add a photoServings: 4
Ingredients
- 1/4 c. homemade or possibly canned pumpkin puree
- 2 c. all-purpose flour
- 1 tsp salt
- 1 x egg
- 3 Tbsp. butter
- 1/4 tsp freshly-grnd black pepper
- 4 x baby bok choy cut lengthwise
- Â Â into 1/2"-thick slices
- 1/2 c. coarsely-minced pecans
- 4 ounce thinly-sliced prosciutto or possibly Virginia ham cut into silvers
Directions
- To make the pasta dough: In a food processor, combine all the ingredients and process till a ball forms, about 1 minute. To make by hand, mix all the ingredients in a bowl with a wooden spoon. On a lightly floured board, knead the dough till smooth, about 5 min.
- By hand or possibly using a pasta machine, roll the dough into sheets about 1/8-inch thick. Cut into strips about 1/4-inch wide.
- In a large pot of salted water, cook the pasta 3 to 4 min, or possibly till tender. Drain and transfer to a heated serving platter. Add in 1 Tbsp. of the butter and the black pepper and toss. Set aside and keep hot.
- In a skillet, heat the remaining 2 Tbsp. butter over medium-high heat and saute/fry the bok choy till wilted, about 3 min. Using a slotted spoon, transfer the bok choy to the pasta. In the same pan, saute/fry the pecans and prosciutto or possibly ham for about 30 seconds. Add in more butter if necessary. Stir the bok choy and half the pecan mix into the pasta. Garnish with the remaining pecan mix and serve warm.
- This recipe yields 4 servings.
- Comments: Pumpkin contributes color and flavor to homemade pasta, a beautiful background for the assertive toppings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 4 servings | |
| Calories 326 | |
| Calories from Fat 91 | 28% |
| Total Fat 10.41g | 13% |
| Saturated Fat 5.94g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 704mg | 29% |
| Potassium 147mg | 4% |
| Total Carbs 49.29g | 13% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.91g | 1% |
| Protein 8.28g | 13% |
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