Pumpkin and Castelmagno Maccheroni

By GialloZafferano · 40 min

Ingredients

Instructions

1. Cut the pumpkin into chunks and microwave them in a covered bowl for 10 minutes, until soft.
2. Toast the pumpkin seeds in a dry pan, then set them aside.
3. Gently heat olive oil in a small saucepan with a garlic clove and a rosemary sprig. Let it infuse, then strain.
4. Blend the cooked pumpkin with the rosemary oil, a splash of water, salt and pepper until smooth.
5. Boil the pasta in salted water, draining it a few minutes before it is fully cooked.
6. Finish cooking the pasta in a pan with the pumpkin cream and a few ladles of pasta water, stirring gently.
7. When the pasta is al dente and the sauce creamy, turn off the heat and stir in a drizzle of olive oil and the grated Castelmagno.
8. Serve topped with the toasted pumpkin seeds.

Summarized from GialloZafferano's video. Watch it for the details.

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