A Witch’s Brew !!!!!!

pumpkin and linguine pasta

Everywhere you look …. There are pumpkins! In stores, supermarkets, magazines, and clearly in all the food blogs. Halloween !!! witches and pumpkins! I honestly am not a Halloween lover, perhaps because it is not in my culture, since I was little I was never sent from my parents to go knocking on the neighbors doors, no one ever told me to knock on the door and ask :-  trick or treat -. No, honestly in Italy Halloween is something that has been imported only to be used  as a commercial idea. I do not want to criticize this festival as many children do enjoy it , absolutely not, but at this time of the year  I only use pumpkin in my  cooking, that’s all , although the idea of the candle inside the pumpkin to make a scary face …. I like it a lot!  However, to stay in the  festive theme of terror Nick has seen fit to make a picture suitable for this healthy and nice pasta. So if the day after Halloween  you still have a piece of pumpkin left … … try this pasta and you  will feel in paradise. Wise words of a witch!

Serves 4
400 grams Farro (a type of flour) linguine pasta

20 grams pine nuts
350 grams of pumpkin flesh (cubed)
30 grams of grated salty ricotta cheese
1 tsp fresh rosemary
Evo oil
1 clove garlic
½ red fresh chili
1 ladle of vegetable stock
salt
 How it works:
Dry roast the pine nuts in a frying pan. Put aside. Blend the pumpkin and set aside. In a pan heat Evo oil with garlic and chili. When the garlic is golden, remove and add the pumpkin puree and a pinch of salt. Cook for 15 minutes. Add a ladle of broth if necessary. Cook pasta al dente. Drain. Add the pasta to the pumpkin, add salty ricotta cheese ,pine nuts and rosemary. Whisk for 1 minute. Serve on warm plates. Yummy!!!!!