Butternut pumpkin & prosciutto fettuccine with sage butter – Jen Smith – Med Meanderings
Butternut pumpkin, crispy prosciutto, sage butter, and crumbled goat's cheese in a delightful fettuccine pasta dish that tantalizes your taste buds. Perfect for 4-6 servings.
Ingredients
- 400g fettuccine
- 1.5 tablespoons olive oil
- 500g butternut pumpkin, peeled, halved, seeds removed, thinly sliced
- 50g unsalted butter, chopped
- Handful sage leaves
- 10 thin slices prosciutto
- Juice of 1 lemon
- 100g soft goat’s cheese, crumbled
- 50g pine nuts roasted
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