1.Boil, steam or microwave the pumpkin until tender. Drain and cover to keep warm.
2.Meanwhile, cook the pasta in a large saucepan of boiling water until tender. Before draining, reserve 1/3 cup of the cooking liquid. Drain the pasta and cover to keep warm.
3.Heat the oil in the same pan. Cook the prosciutto, stirring, until crisp. Add cream and reserved cooking liquid to the pan and bring to the boil. Reduce heat and gently stir in pumpkin, pasta and artichoke. Simmer until heated through. Remove from heat; stir in spinach and parsley. Serve sprinkled with cheese.
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