I had a half day off work to help create a new website for Adriano’s firm and then went to see a spiritualist at 6pm – don’t ask. Anyway, I didn’t get home until 7.40pm and had to cook fast to stop the complaints of failing strength from husband and son. This recipe fits the bill.
Pumpkin and Salami Pasta
420g can of condensed pumpkin soup
1/4 cup white wine
1/4 cup cream
A box of spiral pasta
1/2 cup pinenuts
1/2 cup grated parmesan
Frozen green peas
Boil the pasta as usual.
Heat chopped up salami and pinenuts in a frying pan until browned.
Heat cream, soup and wine in a pot.
Add peas and heat until peas are soft.
Add salami and nuts.
Mix the sause with the drained pasta.
Top with parmesan and parsley.