Petit Potiron cocteaucocotion

Spicy Potiron pasta & Pork chops

Makes about 2 servings side dish of pasta and the one pork chop each.
1 handful fresh pumpkin cheese raviolis
1 cup pumpkin soup
2 tbs red sauce
1 tbs chopped red onion
2 garlic cloves
Splash of Balsamic vinegar
1/2 eggplant cut into thin slices and 1/4s
1/2 green Moroccan pepper chopped
2 tbs basil infused olive oil 1 tbs for each pan to cook in.
nutmeg to taste
curry to taste
paprika to taste
pepper to taste
ras el hanout to taste
handful of mesclun lettuce per person
shavings of asiago cheese

Chop up veggies and add to a saute pan at med-high heat with the olive oil. When veggies are cooked halfway through you can add a lil' water to not let the veggies burn, and splash them with balsamic vinegar, sprinkle with nutmeg, curry, & paprika. Once the veggies are cooked all the way, add pumpkin soup and red sauce. In another saute pan or fry pan add the second tablespoon of olive oil and have it at med-high heat. Sprinkle ras el hanout and pepper on the pork chop and begin to fry. The pasta is added to boiling water (enough to cover + 1 in over where the pasta fits in the sauce pan) and done in 3 minutes - this can be done while cooking the veggies or the pork chop...as long as you keep them warm. Serve on plate with a bed of lettuce, pasta, sauce, and shavings of asiago cheese.

Bon ap!