Maltagliati pasta with pumpkin
Instructions
Private squash seeds, Peel and cut the flesh into small cubes and season in a pan with oil and butter.
Then, add a little water, add salt and finish cooking, stirring often so that the attacks not on the bottom pumpkin.
Meanwhile, bring to a boil salted water and lessatevi the "maltagliati" leaving them quite al dente.
Drain the pasta and pass the pumpkin in the Pan, adding a little butter, a pinch of nutmeg, a pinch of pepper.
Stir so that the "maltagliati" absorb the sauce.
Spolverizzateli with grated cheese and serve.
The accompanying wine: Colli Morenici Mantovani Del Garda Bianco DOC, Orvieto, Cilento DOC Bianco DOC.
Ingredients and dosing for 6 persons
- 500 g of yellow squash
- 400 g of type pasta maltagliati pasta fresca
- 100 g of butter
- 50 g of grated cheese
- Pin 1 of nutmeg
- Olive oil
- Salt
- Pepper