Ingredients Jump to Instructions ↓

  1. Pasta Dough

  2. 1/4 cup 59ml Homemade or canned pumpkin puree

  3. 2 cups 125g / 4.4oz All-purpose flour

  4. 1 teaspoon 5ml Salt

  5. 1 Egg

  6. For The Dish

  7. 3 tablespoons 45ml Butter

  8. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  9. 4 Baby bok choy - cut lengthwise

  10. Into 1/2"-thick slices

  11. 1/2 cup 73g / 2.6oz Coarsely-chopped pecans

  12. 4 oz 113g Thinly-sliced prosciutto or Virginia ham - cut into silvers

Instructions Jump to Ingredients ↑

  1. To make the pasta dough: In a food processor, combine all the ingredients and process until 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 until smooth, about 5 minutes.

  2. By hand or using a pasta machine, roll the dough into sheets about 1/8-inch thick. Cut into strips about 1/4-inch wide.

  3. In a large pot of salted water, cook the pasta 3 to 4 minutes, or until tender. Drain and transfer to a heated serving platter. Add 1 tablespoon of the butter and the black pepper and toss. Set aside and keep warm.

  4. In a skillet, heat the remaining 2 tablespoons butter over medium-high heat and saute the bok choy until wilted, about 3 minutes. Using a slotted spoon, transfer the bok choy to the pasta. In the same pan, saute the pecans and prosciutto or ham for about 30 seconds. Add more butter if necessary. Stir the bok choy and half the pecan mixture into the pasta. Garnish with the remaining pecan mixture and serve hot.

  5. This recipe yields 4 servings.


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