Farfalleta with pumpkin and baked CHEESE THE QUEEN TURMERIC

Such a sunny dish, not only because of the yellow color, but because of the softness that spreads in our mouth when eating. Dedicated to the moments when we need more sun.

Try it! Add an extra salvia, it is doing very well!

Farfalleta with pumpkin and baked CHEESE THE QUEEN TURMERIC

250 g of Pasta Farfalle
1 ½ cup of pumpkin puree
1 clove of garlic
1-2 fresh salvia (sage)
1 teaspoon smoked pepper
½ tsp black pepper

Bring to boil about 200 – 300 g pumpkin and puree afterwards
Cook the pasta in salted water. The cooking time should be 2-3 minutes shorter than the package instructions. Keep the water.

For the sauce, heat the olive oil in a pan, add pepper, crushed garlic clove and a spring of salvia. Leave it for 1-2 minutes. Add the pumpkin puree and 2-3 ladles of water, stir and cook on low heat for 3-4 minutes. Add the almost cooked pasta. If necessary, add another ladle of the pasta water. Stir and cook for 2-3 minutes.

Bake CHEESE THE QUEEN TURMERIC on a hot pan about 60 to 90 sec each side while preparing the sauce.

Spread the pasta on a plate, garnish with baked CHEESE THE QUEEN TURMERIC, fresh black pepper, sage leaves and sprinkle with roasted pumpkin seeds.


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