PUMPKIN ORECCHIETTE

 Chestnuts, mushrooms and pumkin.
Together with the warm shades of the leaves that cover our town's sidewalks and  wood's paths, these are for me fall's real tresure.
Yesterday night I prepared for a couple of friends a nice pasta with soft pumpkin, a delicate and easy-to-make primo piatto.
Here's the recipe.

for 4 people

400 g of pumpkin, peeled and diced
1 leek peeled and cut in thin rounds
1 teaspoon of fresh roughly chopped parsley
2 tablespoons of extravirgin olive oil
2 tablespoons of white wine
about 40 g of butter
salt
black and white ground pepper

Put the diced pumpkin in a glass bowl with 80 ml of water, cover with a lid (suitable for microwave) and cook in the microwave for about 15 minutes at the maximum power.
Meanwhile bring the water to the boil in a large saucepan. When water's boiling add salt and the orecchiette.
Apart put the leek in a pan with butter and olive oil and cook on a high flame in order to soften the leek. Add the wine and let boil off.
Drain the pumpkin and add it to the leek in the pan, add salt, pepper and parsley and cook for about ten minutes or so.
Drain the orecchiette al dente and transfer into the pan with the pumpkin sauce, let cook for another minute, then serve topping with  parmesan cheese.