Pappardelle With pumpkin and saffron

Ingredient:
    14 oz (400g) storebought or homemade Pappardelle
    3 small leeks, sliced
    1/3 cup (90ml) extra-virgin olive oil
    ½ cup (125ml) heavy (double) cream
    ¼ cup (30g) freshly grated parmesan
    ¼ cup (60ml) vegetable stock
    Pinch of curry powder
    Salt and freshly ground black pepper
    8 oz (250g) fresh pumpkin, peeled, seeded, and cut into a small cubes
    ½ tablespoon finely chopped thyme
    ½ tablespoon finely chopped  marjoram
    Scant ¼ cup (30g) pine nuts
    2 tablespoon butter
    1 shallot, finely sliced
    Pinch of saffron stands
  
Procedure:
    Preheat the  oven to 375F (190C/gas5). Blanch the leeks in salted boiling water until tender, about 5 minutes. Drain well and transfer to a blender. Add half the oil , the cream, parmesan, stock, curry powder , salt, and pepper and chop until smooth. Arrange the pumpkin on an oiled baking sheet. Drizzle with the remaining oil and season with salt and pepper. Sprinkle with thyme, marjoram, and pine nuts. Bake until tender, about 15 minutes. Melt the butter in a large frying pan over the medium heat. Add the shallot and sauté until tender, 3-4 minutes . Add the pumpkin and leek puree. Mix well. Cook the pasta in a large pot of salted boiling water with the saffron until al dente, Drain well and add to the pan. Toss over high heat for 1 minute. Serve hot.