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Fusilli studied

ingredients

servings

2

Pumpkin

500 oz

Rocket salad

70 oz

Semolina pasta

200 oz

Extra virgin olive oil

to taste

Iodized salt

to taste

Fresh sage

3 leafs

Black pepper

to taste

first courses from world

Fusilli studied

Fusilli studied

vegan with gluten high in potassium high in phosphorus

ready in

1 hour 10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Fusilli studied

Fusilli on pumpkin cream, rocket pesto and lots of cheese.

Fusilli studied step 1

step 1

In a baking dish, place the pumpkin, cut into thick slices and season with a little olive oil, salt, pepper and sage leaves. Heart at 180 degrees for 55 minutes until the pumpkin is soft.

Fusilli studied step 2

step 2

Boil water, add salt and cook the pasta.

Fusilli studied step 3

step 3

When cooked, mix the pumpkin, no sage, with a little 'cooking water to make a paste. A blend of arugula with a pinch of salt and oil until it reaches a consistency that memories pesto.

Fusilli studied step 4

step 4

Serve pumpkin, fusilli and pesto and sprinkle with the Apulian cacioricotta.

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