Pumpkin Pasta With Bok Choy Ham and Pecans
From chefmeow 16 years ago
- 30 minutes to make
- Serves 4
This is incredible. I served this at a bridal shower last month and it was the hit of the party. Different, colorful, unique and so full of great tastes.
Ingredients
- 1/4 cup homemade or canned pumpkin purée shopping list
- 2 cups all purpose flour shopping list
- 1 teaspoon salt shopping list
- 1 egg shopping list
- 3 tablespoons butter shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 4 baby bok choy cut lengthwise into 1/2"-thick slices shopping list
- 1/2 cup coarsely chopped pecans shopping list
- 4 ounces thinly sliced ham cut into silvers shopping list
How to make it
- In a food processor combine puree, flour, salt and egg and process for 1 minute.
- On a lightly floured board knead dough for 5 minutes.
- By hand or using a pasta machine roll dough into sheets about 1/8-inch thick.
- Cut into strips about 1/4" wide.
- In a large pot of salted water cook pasta for 4 minutes then drain and transfer to serving platter.
- Add 1 tablespoon of the butter and the black pepper and toss then set aside and keep warm.
- In skillet heat remaining butter over medium high heat and sauté bok choy until wilted.
- Using a slotted spoon transfer bok choy to the pasta.
- In the same pan sauté pecans and 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.
annieamie
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" It was excellent "