Servings:
4
Prep time:
20
Cooking time:
30
INGREDIENTS
- 300 g Farfalle pasta
- 600 g pumpkin
- 4 shallot
- 2 tablespoons of grated Parmesan cheese
- 1 tablespoon of poppy seeds
- 1 teaspoon of chopped rosemary
- 1 teaspoon of chopped parsley
- oil
- salt
INSTRUCTIONS
- Slice finely the shallots and bronw them with rosemary and 4 spoons of oil in a heavy-bottomed pan for ten minutes at low/medium heat.
- Clean the pumpkin by removing peel, seeds and filaments, cut into cubes and dipp in plenty of boiling salted water until it’s very tender. It will take at least 5 minutes.
- Transfer the pumpkin with a slotted spoon (keeping it slightly soupy) in a mixer along with the browned shallots. Blend the two vegetables finely to obtain a fairly fluid sauce.
- Bring the water of the pumpkin to boil again and cooked there the pasta, draining it “al dente”.
- Mix, while cooking pasta, Parmesan and parsley together with a ground of nutmeg. Toast the poppy seeds in a small saucepan for 5 minutes at low heat.
- Drain the pasta not too dry and season immediately with the pumpkin sauce and the mixture of cheese and parsley; distribute it in the plates, sprinkle the poppy seeds. Serve hot, with grated Parmesan separately.
