PASTA WITH PUMPKIN

Ingredients · Butterflies: 320 g
· Pumpkin pulp: 600 g
· Smoked bacon: 60 g
· Rosemary: 1 sprig
· Vegetable broth: 150 g
· Organic extra virgin olive oil Il Cavallino: 50 g
· Cow's milk ricotta: 40 g
· Shallot: 30 g
· Salt up: to taste
· Black pepper: to taste

Preparation To prepare the pasta with the pumpkin, first take the pumpkin: first cut it into large parts, remove the seeds and internal filaments, then cut it into slices and remove the skin. First cut the slices into strips and then into cubes of about 1 cm, then take the bacon and cut it into small strips, then set the pumpkin and bacon aside in two bowls. Meanwhile, boil a pot of salted water; chop the shallot then take a pan, pour the extra virgin olive oil Il Cavallino Biologico, heat and add the chopped shallot. Stir and cook gently, stirring occasionally so that it does not burn. When the shallot is wilted, add the pancetta and brown it for a few minutes together with the sprigs of rosemary. Leave the whole branch and, after letting it flavor, remove it. Then add the pumpkin to the pan and mix everything. Season with pepper and salt and cover with the vegetable broth (or hot water), cooking for 15-20 minutes. When the water boils, cook the pasta. Separate a part of the pumpkin being careful not to take the bacon and transfer it to a mixer in which you will also add the ricotta. Operate the blades until you get a creamy mixture that you will transfer back to the pan with the sauce to give it the right creaminess. Now drain the pasta al dente directly into the pan and mix well for the pasta to absorb the sauce. Now the pasta with pumpkin is ready to be served and enjoyed!