Penne with pumpkin cream and pistachios
Instructions
Remove the skin of the pumpkin, cut it into cubes, wash it and put it in a saucepan with a little water, crushed garlic, salt, pepper and a sprinkling of dried thyme.
Allow to cook for 10 minutes, then add 1 tablespoon oil and continue cooking for another 5 minutes.
Go to the mixer the pulp obtained by its cooking liquid, along with the filet of alice, the tuft of Arugula or parsley and blend well.
Transfer the cream of pumpkin in baking pan and cook the pasta al dente because č must ą cream for 3 or 4 minutes with the sauce and the pasta cooking water itself to add, if necessary, in small doses.
One minute before serving, season with freshly ground pepper, if needed, add 2 tablespoons of olive oil, parmesan and coarsely crushed pistachios.
Serve immediately, piping hot.
Ingredients and dosing for 4 persons
- 240 g of pasta like penne rigate
- 400 g yellow pumpkin
- 2 cloves garlic
- 1 alice fillet in olive oil (7 g)
- 1 bunch Arugula or parsley
- 10 g of pistachios
- 1 tablespoon of parmesan cheese (15 g)
- 3 tablespoons extra virgin olive oil (30 g)
- salt
- pepper and thyme q. b