Pumpkin pasta with rosemary
Ingredients
- 340g/12oz pasta such as conchiglie (large shells)
- 1 small pumpkin
- 2 sprigs rosemary
- 1 clove garlic
- 1 shallot
- 140ml/5fl oz carton double cream
- 1 tsp Dijon mustard
- 2 tsp chopped flatleaf parsley
- 30-55g/1-2oz butter
- 150ml/¼ pint white wine
- ½ lemon, juice only
- salt and freshly ground black pepper
- grated Parmesan (or similar vegetarian hard cheese), to serve
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