Spiced Pumpkin Linguine

• 1 tablespoon canola oil
• 8 slices genoa salami, thinly sliced
• 4 cups pumpkin, peeled, diced
• 12 small onion, diced
• 2 garlic cloves, peeled and crushed
• 12 teaspoon ground turmeric
• 12 teaspoon cumin
• 14 teaspoon ground nutmeg
• 18 teaspoon salt
• 18 teaspoon pepper
• 2 cups milk
• 14 cup fresh basil, chopped
• 14 cup fresh chives, chopped
• 1 (350 g) package linguine
• 12 cup parmesan cheese, grated, divided

1. Heat oil in a saucepan over medium-high heat; add the sliced salami, cooking until golden, 3-4 minutes.
2. Transfer to a paper towel to drain.
3. In the same saucepan, cook the diced pumpkin and onion until soft and caramelized, 5 minutes.
4. Stir in the garlic and spices, cook 1 minute.
5. Stir in the milk and reduce to a gentle simmer.
6. Cover and cook until pumpkin is tender, 12-15 minutes.
7. Transfer the sauce to a blender and puree until smooth.
8. Coarsely chop the cooked salami, reserving 2 tablespoons for garnish and stir into the sauce with the basil and half the chives.
9. Cook the pasta according to the package directions and reserve 1 cup pasta water before draining.
10. Toss the pasta with half the grated cheese and divide among 4 bowls.
11. Thin out the sauce with spoonfuls of reserved pasta water, if needed, then ladle the sauce over the pasta and garnish with remaining salami, chives and grated cheese.

canola oil, genoa salami, pumpkin, onion, garlic, ground turmeric, cumin, ground nutmeg, salt, pepper, milk, fresh basil, fresh chives, linguine, parmesan cheese

Taken from www.food.com/recipe/spiced-pumpkin-linguine-468409 (may not work)