Garganelli With Pumpkin And Walnuts
Recipe first for 4 people based on Pumpkin.
Preparation:
Preparation: Trim the zucchini and cut it into small pieces. Reduce the pumpkin in the same way. Finely chop the peeled onion with the celery and brown it in a pan with the oil. Then add the pumpkin and, after a few moments, 1/2 glass of water, the herbs, salt and pepper to taste and cook over medium heat for 10 minutes. Then add the zucchini and continue cooking for 10 minutes. Melt the gorgonzola in pieces over a low heat with a knob of butter, then add the milk and the chopped walnuts and cook for a few seconds, until the ingredients are well blended. Boil the pasta al dente, season it with the cream cheese, the vegetables and the chopped chives and serve piping hot.
Ingredients:
Ingredients: 300 G Garganelli Type Pasta - 200 G Pumpkin Pulp - 1 Zucchini - 80 G Sweet Gorgonzola Cheese - 50 G Walnut Kernels - 1 Celery Stick - 1 Large White Onion - 10 Cl Milk - 1 Tablespoon Parsley - Some Chives Stems - 4 Tablespoons Extra-virgin olive oil - Butter - Salt - Pepper
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