Fusilli with pumpkin cream
Instructions
Cut the pumpkin shell, remove the pulp, seeds and filaments discarded, cut into slices and cook in the oven at 180 degrees for 40 minutes, then iron the paper with a potato masher.
Boil the turnip greens, drain and let cool.
Chop the onion and fry it in oil with a clove of garlic; Add the turnip greens, boiled and drained Rigatoni, pumpkin, cream, grated cheese, salt and pepper.
Stir gently, pour in the pumpkin and serve.
Ingredients and dosing for 4 persons
- 1 pumpkin
- 350 g of type pasta fusilli
- 150 g of cream
- 1 onion
- 500 G = = turnip greens
- Grated cheese
- 1 clove of garlic
- Olive oil
- Salt
- Pepper