Ingredients for 4 persons:
- 250 of Chestnuts Fettuccine Filotea
- 200 g of pumpkin
- 2 cloves of garlic
- 8 tbsp of extra virgin olive oil
- 1 spring of rosemary
- Salt
- pepper
- 1 endive
- 3/4 tbps of pine nuts
Directions:
Remove seeds, peel and filaments and cut it in small dice.
Slowly heat 4 tbsp of extra vergin oil with one clove of garlic in a pan over low heat, then take away the garlic and put the pumpkin, the rosemary, salt and pepper.
Cook for 45 minutes, then take away the rosmary and whisk the pumpkin with an immersion blender, until it becomes a creamy.
Clean the endive and cut it into thin strips.
Slowly heat 4 tbsp of extra vergin oil with one clove of garlic in a pan over low heat, then take away the garlic and put the endive, salt and pepper.
Toast the pine nuts in a frying pan, heat the cream of pumpkin and put a little on dishes
Cook the Chestnuts Fettuccine Filotea in plenty of salted boiling water, drain the pasta and toss it in the pan with the cream of pumpkin and the endive.
Serve in plates over the cream of pumpkin and add the pine nuts on top.
Enjoy!
Buon appetito!
Ringraziamo Sabrina Fattorini foodblogger fiorentina di architettando in cucina autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.
