WHOLE-WHEAT LINGUINE WITH ROASTED PUMPKIN AND SHALLOTS

This recipe, originally published in The Vancouver Sun's 2006 cookbook The Best Pasta by Ruth Phelan and Brenda Thompson, sees whole-wheat noodles subbed in for a healthier fix. Pieces of pumpkin and chopped toasted hazelnuts add richness and crunch to this savoury main dish.

■ 1 (2 lb/1 kg) sugar or pie pumpkin

■ 10 small shallots, peeled

■ 3 tbsp (45 ml) extra-virgin olive oil

■ 3/4 lb (350 g) whole-wheat linguine

■ 2 tbsp (30 ml) butter

■ 2 garlic cloves, minced

■ 10 large fresh sage leaves

■ 1 cup (250 ml) whipping cream

■ 1/3 cup (75 ml) hazelnuts, toasted and chopped very coarse

■ ⅓ cup (75 ml) chopped fresh Italian ( flat-leaf ) parsley

■ ½ cup (125 ml) grated pecorino Romano cheese

■ Salt and pepper, to taste

1. Cut pumpkin lengthwise into quarters; discard seeds and membrane.

2. Peel quarters and cut pumpkin into 3/4-inch cubes. Cut any large shallot cloves in half. Put pumpkin cubes and shallots in large bowl. Add oil; toss to coat.

3. Place vegetables, in a single layer, on large rimmed baking sheet. Bake at 475 F (240 C) for 20 minutes or until shallots are tender, stirring after 15 minutes. Remove shallots; set aside. Continue baking pumpkin for five to 10 minutes or until tender.

Sprinkle with 1/2 tsp (5 ml) salt.

4. Ten minutes before pumpkin comes out of the oven, add linguine to large pot of boiling, salted water and cook until just tender. Drain and return to pot.

5. Meanwhile, heat butter in a medium-size heavy frying pan over medium-low heat. Add garlic and sage leaves; sauté for one minute.

6. Remove sage leaves and discard. Add cream to frying pan and bring to a boil; boil for one minute; stirring frequently. Add pumpkin, shallots, cream mixture, hazelnuts and parsley to pasta; toss. Add salt and pepper to taste.

7. Transfer to platter. Sprinkle with cheese, if desired.

Serves: four