INGREDIENTS
FOR 4 PEOPLE
360 g Rummo Tuscan Chickpea Penne Rigate N°66
300 g pumpkin
1 clove garlic
Extra virgin olive oil, as needed
Dried herbes de Provence, to taste
Salt and pepper, as needed
80 g smoked caciocavallo
Fresh thyme branches
DIRECTIONS
Begin by skinning the pumpkin and removing the seeds, then cut into approximately 20 thin slices with a mandoline or thick-cut potato peeler. Cut the remaining pumpkin into cubes. Bring salted water to a boil, add the garlic (after removing the inner sprout) and the pumpkin cubes. Once cooked, drain the pumpkin and blend with a few spoonfuls of the water you cooked it in, the boiled garlic, salt, pepper and a spoon of olive oil, until obtaining a dense cream. In the meantime, place the pumpkin slices arranged on a baking sheet lined with oven paper, dressed with a dusting of dry Provencal herbs, salt, pepper and a drizzle of olive oil in an oven preheated to 190º C on the ventilated-grill setting for a few minutes, until nicely roasted. Cook the Penne Rigate and drain when still “al dente” into a pan with the hot pumpkin cream adding a few slices of caciocavallo to help it melt. Serve, adding the slices of just roasted pumpkin, a few leaves of fresh thyme and finish it with coarsely grated caciocavallo, which contrasts with the sweetness of the pumpkin and the full, rich flavor of the chickpea pasta.