Preparation
- Cut the pumpkin into cubes and place it in a pot with a clove of garlic, a bunch of parsley, two tablespoons of oil, and a handful of coarse salt. Pour in a little water and cook over low heat for about 30 minutes, checking and stirring.
- Once cooked, remove the garlic and add a teaspoon of 'nduja (which will melt with the heat) and blend everything.
- Boil the pasta in plenty of salted water.
- Place the "peperoni cruschi" (crispy peppers) in a static oven at 200 degrees until they are crispy. Then let them cool.
- Take a small cup of pasta cooking water and add it to the Greek yogurt, stirring.
- Drain the pasta and add it to the blended pumpkin. Plate with a sprinkle of crispy pepper and drops of the Greek yogurt cream.
Ingredients for 2 people
Pastazaff Saffron and Cruschi Pepper Pennoni
140 g (we're on a diet...otherwise the whole pack
250g).
250g).Pumpkin
300 g
Garlic Clove
1
'nduja
1 teaspoon
Basilicòre Dried Cruschi Pepper
10 pieces
Greek Yogurt
1
Extra Virgin Olive Oil (EVO)
2 tablespoons
Salt
to taste
