Autumn orecchiette
A nutritious, tasteful and light first course to live the shortening autumn days in harmony.
This recipe was conceived and shared with us by Raffaella Fenoglio for the PastaYourWay inclusive Stories project
Ingredients
(2 people)
180 g of orecchiette
150 g of pumpkin pulp*
150 g of tuna in extra virgin olive oil
20 g of Grana Padano (grated)
Extra virgin olive oil
Salt and pepper
Preparation
- Cook the orecchiette following the directions on the package and drain
- In a saucepan, quickly heat the pumpkin pulp* with the tuna (already crumbled), 2 tablespoons of extra virgin olive oil, the grated cheese and a pinch of salt
- Mix everything in the pasta cooking pot, still hot
- Serve the pasta piping hot with a sprinkling of pepper at the end (alternatively, it is also pleasant at room temperature)
*How to make pumpkin pulp
-
steam a pumpkin (cut into pieces and without peel), then mash it with a fork
-
cook a whole pumpkin in the oven (cut in half and without seeds) at 250°C for an hour, extract the pulp by digging it inside with a spoon: in this way you can also eat the peel