Pumpkin Farfalle is a simple and tasty first course, perfect for the autumn season. The pumpkin, cooked with olive oil and rosemary, is then combined with a sauce made from white wine, chicken broth, and grated Emmenthal cheese. The sauce is then poured over the freshly cooked farfalle, creating a delicious mix of flavors that will win everyone over. Try this recipe for a quick yet flavorful lunch or dinner!
Prepare the fresh pasta according to the basic recipe instructions
Make it into a dough ball and let it rest covered with a damp cloth for 30 minutes
In the meantime, with a very sharp knife, remove the skin and seeds from the pumpkin and cut it into cubes
Place four tablespoons of oil in a pan and let it heat slightly, then add the pumpkin and sauté over high heat
Wash the rosemary, remove the leaves by running two fingers in the opposite direction, then place them on a cutting board and chop finely
Add the chopped rosemary to the pumpkin: season with a pinch of salt and a dash of pepper and sprinkle with white wine
When the wine has evaporated, add two ladles of hot chicken broth (if you don't have it, stock cubes will work just as well)
Lower the heat, cover the pot, and let it cook for 40 minutes
In the meantime, prepare the farfalle following the basic recipe instructions and cook them for a few minutes
Drain them al dente, place them in a serving bowl, add the pumpkin and its sauce, and sprinkle with grated Emmenthal cheese
Pan
Pasta Cooker
Store in the refrigerator in an airtight container for up to 2 days
Vegetarian dish
Italia
| Energy (kcal) | 161.16 |
| Carbohydrates (g) | 22.01 |
| of which Sugars (g) | 1.73 |
| Fat (g) | 5.01 |
| of which Saturates (g) | 1.4 |
| Protein (g) | 6 |
| Fiber (g) | 0.86 |
| Sale (g) | 0.04 |
