Pumpkin & Salami Pasta

Pumpkin & Salami Pasta - smaller
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.

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Pumpkin and Salami Pasta

Ingredients:
420g can of condensed pumpkin soup
1/4 cup white wine
1/4 cup cream
A box of spiral pasta
1/2 cup pinenuts
100g salami
1/2 cup grated parmesan
Frozen green peas
parsley chopped

Method:
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.

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