Spelt pasta with pumpkin pesto and dried tomatoes


Ingredients (for 6 people):
500 gr of spelt fusilli
400 gr of pumpkin
1 clove of garlic
2 bay leaves
1 sprig of parsley
20 almonds
1 teaspoon of sweet paprika
10 dried tomatoes
30-month mature Parmigiano
extra virgin olive oil


Peel the pumpkin, wash it and slice it quite finely. Put the pumpkin in a pan with 1 tablespoon of oil, salt, pepper, a clove of garlic, a sprig of washed parsley and 2 bay leaves. Cook for about half an hour, until it is soft, and let it cool. Remove the garlic, the parsley sprig and the bay leaves. Blend the cooked pumpkin together with almonds, a teaspoon of sweet paprika and two tablespoons of oil, until a velvety and creamy consistency is achieved. Season with salt and pepper. Cook the spelt pasta in plenty of salted water and drain it al dente. Serve the pasta, adding a drizzle of oil, pumpkin pesto, dried tomatoes cut into strips, a few parsley leaves and some Parmigiano shavings.

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With the precious contribution of the Ricette e Racconti
blog and the Balin di Castellapertole restaurant (VC).