Pasta with pumpkin and radicchio
Instructions
Clean the pumpkin Peel, depriving it of the seeds and filaments, wash and cut into sticks; make them Blanch for a minute in boiling salted water and drain.
Clean the radicchio leaves damaged by depriving, wash it, leave it to drain and cut into strips.
Peel the shallot and finely chop, wash; wash the Basil, dry it gently with a towel and chop.
Put the oil in a pan and chopped shallots wilt without let it cook; Add Zucchini sticks and FRY briefly, pour in a tbsp of water, season with a pinch of salt and pepper and let Cook for 10-15 minutes, moderate and focus to pan, stirring occasionally with a wooden spoon.
Five minutes before the end of cooking, add the radicchio strips and a little chopped parsley.
In a pot bring boiling water or, add salt and cook pasta; drain it al dente, season it with the pumpkin and radicchio sauce, sprinkle with the remaining chopped parsley and serve hot.
Ingredients and dosing for 4 persons
- 350 g of ridges type pasta gallo
- 300 g of pumpkin
- 1 head of radicchio
- 1 shallot
- 5 tablespoons of olive oil extra virgin
- 1 sprig of parsley
- Salt
- Pepper