Ingredients for 3/4 persons:

  • 250 g of  Spinach Fettucine Filotea
    • 2  potatoes
    • 500 g of pumpkins
    • 1 shallot
    • 1 rosemary
    • 4 tablespoon of extra virgin olive oil
    • Parmesan cheese
    • Salt and black pepper
Taste spinach fettuccine

Direction:

Peel and slice the potatoes, cook in a plenty of salted boiling water for 10 minutes.  Peel and slice the pumpkin to remove the peel, seeds and filaments. Finally, peel the shallots and chop finely.

Slowly heat the oil with the shallot, the rosemary, the diced pumpkins in a pan over low heat for 10 minutes. Add the potatoes, salt and pepper to taste then cook for 10 minutes, adding half a cup of hot water.
In the meantime cook Spinach fettucine in plenty of salted boiling water for 4 minutes, drain the pasta and toss in the pan with the sauce until the sauce is fully absorbed. Serve adding parmesan cheese and enjoy!

Ringraziamo Alessandra Barbone, Foodblogger pugliese di sognatoridicucinaenuvole, autrice della ricetta realizzata con la nostra pasta all’uovo e della foto.

*EXTRA VERGINE DI OLIVA