PREPARATION TIME: 10 minutes

COOKING TIME: 25 minutes

SERVES: 4

INGREDIENTS

250g Barilla pappardelle

1 jar Barilla red wine and garlic sauce

80ml extra virgin olive oil

½ onion, finely chopped

1 garlic clove, crushed

300g lamb meat (leg or shoulder), cut into 1.5cm cubes

1 bay leaf

1 sprig rosemary

250g pumpkin, skin removed and sliced

salt and pepper, for seasoning

1 bunch parsley, chopped

rock salt, for pasta water

120g Parmigiano Reggiano cheese

METHOD

1. In a large frypan, gently cook onions and garlic in a little oil.

2. Once golden, add the herbs and lamb. Brown the meat then add Barilla red wine and garlic sauce and bring to a simmer for 10 minutes. Season to taste.

3. Place the pumpkin on a plate and season with salt and olive oil. Cover with plastic wrap and microwave on high for 2 minutes. Be careful of the steam when you take the plastic off. Cut the pumpkin into small cubes.

4. Meanwhile, bring plenty of salted water to the boil, (7 grams of salt per litre of water), when boiling add the pappardelle and stir after 2 minutes.

5. Drain pasta when al dente and toss together in the sauce for a further 2 minutes.

6. Remove from the heat and add the cheese, stirring in the pumpkin and a drizzle of olive oil.

Chef's tip: You can change the vegetables, according to the season, using green peas, broccoli etc.