Pumpkin Farfalle

Preparation

1. STEP 1 OF 10

   Prepare the fresh pasta according to the basic recipe instructions

2. STEP 2 OF 10

   Make it into a dough ball and let it rest covered with a damp cloth for 30 minutes

3. STEP 3 OF 10

   In the meantime, with a very sharp knife, remove the skin and seeds from the pumpkin and cut it into cubes

4. STEP 4 OF 10

   Place four tablespoons of oil in a pan and let it heat slightly, then add the pumpkin and sauté over high heat

5. STEP 5 OF 10

   Wash the rosemary, remove the leaves by running two fingers in the opposite direction, then place them on a cutting board and chop finely

6. STEP 6 OF 10

   Add the chopped rosemary to the pumpkin: season with a pinch of salt and a dash of pepper and sprinkle with white wine

7. STEP 7 OF 10

   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)

8. STEP 8 OF 10

   Lower the heat, cover the pot, and let it cook for 40 minutes

9. STEP 9 OF 10

   In the meantime, prepare the farfalle following the basic recipe instructions and cook them for a few minutes

10. STEP 10 OF 10

    Drain them al dente, place them in a serving bowl, add the pumpkin and its sauce, and sprinkle with grated Emmenthal cheese

Suggestions

• Pan

• Pasta Cooker

General Information

Analysis

Macronutrients (100 gr)