Pasta with Pumpkin and Nuts
Cut pumpkin flesh into cubes. Peel and finely chop shallot. Sauté pumpkin, shallot and powdered sugar in hot oil, 1-2 minutes. Deglaze with broth and juice and simmer until liquid has almost completely evaporated, about 10 minutes.
Cook pasta in salted boiling water until al dente.
Coarsely chop nuts. Mix nuts and parsley with pumpkin. Season with salt and pepper. Add drained pasta to pan, toss to combine and serve.