Garganelli pasta with pumpkin and walnuts
Instructions
Check the zucchini and cut into pieces.
Save similarly pumpkin.
Finely chop the onion, peeled, with celery and Brown in a pan with oil.
Add the pumpkin and then, after a few seconds, 1/2 glass of water, 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 sweet focus with a walnut gorgonzola butter into pieces, 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", dress with cream cheese, vegetables and chives and serve hot scissor kick.
Ingredients and dosing for 4 persons
- 300 g of type garganelli pasta
- 200 g of pumpkin pulp
- 1 courgette
- 80 g of sweet gorgonzola cheese
- 50 g of walnut kernels
- 1 stalk of celery
- 1 great white onion
- 10 cl of milk
- 1 tablespoon of parsley
- Some stems of chives
- 4 tablespoons of olive oil extra virgin
- Butter
- Salt
- Pepper