Pasta and pumpkin with provola and rosemary

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Pumpkin250 g
• Provola45 g
• Onion30 g
• Vegetable broth300 ml
• Extra virgin olive oil8 g
• Rosemaryto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, celery,

In season: September – January

Method

1. Heat the vegetable stock. Meanwhile peel the pumpkin, remove the seeds and strings and cut it into 1 cm dice; peel and finely chop the onion; cut the provola into cubes.
2. In a saucepan heat the oil over a medium-low heat and sweat the onion for 3–4 minutes, until translucent; add the pumpkin and a sprig of rosemary and let them cook for 2 minutes.
3. Cover with the hot stock and cook for 12–15 minutes over a medium heat, stirring now and then and crushing the pumpkin with the spoon, until it breaks down into a cream.
4. Remove the rosemary, add the pasta and cook it in the pumpkin cream for the time on the packet, stirring often, until al dente; add a splash of hot water if it dries out too much and season with salt.
5. Take off the heat, add the provola and stir for 1 minute, until stringy; serve with freshly ground black pepper.