Neapolitan pasta with squash and provola

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Pumpkin250 g
• Provola30 g
• Onion30 g
• Rosemary1 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: September – December

Method

1. Heat a small pan of water and keep it hot: you'll use it to cook the pasta like a risotto.
2. Meanwhile, peel the pumpkin, scrape out the seeds and fibres and cut it into cubes of about 1.5 cm; peel and finely chop the onion; dice the provola.
3. Heat the oil in a saucepan over medium-low heat and soften the onion with the rosemary sprig for 4–5 minutes, until translucent.
4. Add the pumpkin and a glass of hot water, season with salt and cook covered over medium heat for 15 minutes, until the pumpkin collapses into a purée when pressed with the spoon; remove the rosemary.
5. Add the durum wheat pasta and cook it risotto-style for the packet time (about 10–12 minutes), adding hot water a little at a time and stirring often, until al dente and coated in a thick cream.
6. Turn off the heat, add the provola and a grind of black pepper and stir for a minute, until the provola turns stringy; serve at once.