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Pasta with pumpkin and chicory

Pasta with pumpkin and chicory

March 24, 2017
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Here a very tasty and healthful first dish with the sweetness and properties of the pumpkin and the bitter taste of the chicory, vegetable with a digestive action. We’ve chosen to use khorasan wheat pasta, because it has a particular sweat taste and that is perfect for this type of dish that we propose. But, of course, you can use also whole grain pasta, if you prefer.


350 g of Khorasan pasta (penne)

150 g of pumkpin

5 stems of chicory

1 small leek

1 tablespoon of pine nuts

Extra virgin olive oil



Cut the flesh of the pumpkin into small cubes. Cut the leek into slices and cut into pieces also the chicory. Cook pasta in salty water and in the meantime prepare the sauce. First of all sautè the leek in a frying pan with a tablespoon of olive oil and two tablespoons of water, then add the pumpkin and, after two minutes, the chicory, cover the pan and cook for 5 minutes, add water if it is needed. Drain the pasta “al dente” and cook it in the pan with the sauce for a couple of minutes, add salt, pepper and the pine nuts and dish is ready!

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