Farfalline With Pumpkin 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 poured over the freshly cooked farfalline, creating a delicious blend of flavors that will win everyone over. Try this recipe for a quick but flavorful lunch or dinner!
Prepare the fresh pasta according to the directions in the basic recipe
Form it into a small loaf and let it rest covered with a damp cloth for 30 minutes
In the meantime, with a very sharp knife peel the pumpkin, remove the seeds and cut it into cubes
Put four tablespoons of oil in a pan over the heat and let it warm slightly, then add the pumpkin and brown it over high heat
Wash the rosemary, strip the leaves by running two fingers in opposite directions, then place them on a cutting board and chop them finely
Add the chopped rosemary to the pumpkin: season with a pinch of salt and a pinch of pepper and splash with the white wine
When the wine has evaporated, add two ladles of hot chicken broth (if you don't have it, bouillon cube broth will do)
Lower the heat, cover the pan and let cook for 40 minutes
Meanwhile 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
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 |
