Reginette-al-pesto-e-zucca

Recipe. FOR 4 PEOPLE

400 g (14 oz) pasta such as Reginette (or Mafaldine) + *fresh pesto sauce + **pumpkin sauce + 2 teaspoons chopped pistachios of Bronte.

Sweet and savory, soft but crunchy, this recipe is like this: a mix of surprises. Cook the pasta in plenty of salted water. Drain and poured into a bowl with the pesto sauce*. Stir to mix well. Serve adding the pumpkin cream and finish with the chopped pistachios.

*For the pesto sauce. 2 Cloves garlic + 50g (1.7 oz) basil leaves + 70g (2.5 oz) Parmesan cheese (about 6 tablespoons) + 30g (1 oz) pecorino cheese (about 2-3 tablespoons) + 1 teaspoon of pine nuts + 100ml (3.4 fl oz) extra virgin olive oil + a pinch of salt.

Peel the garlic and put it in a blender with the basil, Parmesan cheese, pecorino cheese, pine nuts and a pinch of salt. Whisk everything “jerkily” (to prevent the blade from becoming too warm) for two minutes until the sauce is bright green. Transfer the sauce into a glass bowl, add oil, stirring carefully to mix the ingredients further and set aside until ready to put on your pasta. I remind you that pesto must not under any circumstances be heated in a pot but should be used cold or at room temperature. Yum!

**For the pumpkin sauce. Half a pumpkin + half an onion + 1 sprig of rosemary + extra virgin olive + salt + pepper.

Peel and cut the pumpkin into cubes. In a saucepan, add the chopped onion, chopped rosemary and plenty of oil. Let dry. Add the pumpkin and cook (with a lid) over a low heat for 30 minutes or until it gets soft. Put it into a blender and blend until you get a creamy sauce.

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