Fusilli with pumpkin fondue and gorgonzola
A perfect combination of flavors and colors!
This recipe is part of the "Give me 3 ingredients" Recipe Collection, created in collaboration with Chef Mendo Fabio Mendolicchio
Ingredients
(per person)
80gr of Fusilli Le Ruvide
150gr of pumpkin
50gr of gorgonzola
Preparation
1) Bring the water to a boil, I recommend without salt to leave the taste of the pasta unaltered! In the meantime, clean the pumpkin which will be boiled for 10 minutes.
2) While Le Ruvide is cooking, cut the still hot pumpkin into cubes and blend with a blender together with the gorgonzola and salt to obtain a fondue sauce! Keep a piece of pumpkin to be grated raw to garnish and to balance with the fresh flavor of the vegetable.
3) Drain the pasta keeping a little of the cooking water to sauté with the fondue obtained in step 2 and enjoy this pasta in simplicity!
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