250g Pambac Conchiglie, 1 cup pumpkin, peeled and diced, 50g pine buds, 2 cups fresh green spinach, ½ cup walnuts, roasted and chopped, 4 cloves garlic, finely chopped, 3 tbsp olive oil, 1 pinch nutmeg, salt and freshly ground black pepper to taste, grated Parmesan cheese (optional) to serve.
Boil the pasta in a pot of salted water according to package directions. In a large skillet, heat olive oil over medium heat. Add garlic and squash and cook until squash is soft, about 8-10 minutes. Add the chopped spinach and toasted walnuts to the pan. Stir and cook until the spinach softens and is well incorporated into the pumpkin sauce. Season with salt and pepper to taste. Add the cooked pasta to the pan and toss well with the sauce. If the sauce seems too thick, you can add a little cooking water to thin the consistency. Serve the pasta as scallops in the pumpkin, green spinach and walnut sauce. Sprinkle grated Parmesan cheese on top (if using) and serve immediately, accompanied by a slice of fresh bread or a fresh salad if you like.
