PASTA WITH PUMPKIN

500 g of pasta (I used the penne) 700 g pumpkin (already clean) INGREDIENTS 500 g of pasta (I used the penne) 700 g pumpkin (already clean) Approximately 300 ml of milk 1 clove of garlic 250 g spicy provolone grated pecorino breadcrumbs extra virgin olive oil salt pepper

1 Peel the pumpkin and remove the seeds, then cut the flesh into small cubes. 2 Brown the clove of garlic in the oil and add the cubes of pumpkin and a pinch af salt. 3 Cook 5 minutes, remove the garlic and add the milk.

4 Cover and cook about twenty minutes on low heat, stirring occasionally. When the pumpkin is softened, mashed with a fork or blend with an immersion blender to obtain a cream more smooth.

5 Cook the pasta in abundant salted water and drain it “al dente” 5 Cook the pasta in abundant salted water and drain it “al dente”. Dress it with pumpkin, a bit of pecorino cheese, pepper and provolone cheese into cubes. If the pumpkin soup is too thick, add a little more milk.

6 Transfer to a baking dish previously greased with a little oil or butter. Sprinkle with cheese and a bit of breadcrumbs. Add a little olive oil or some butter. 7 Let gratin in the preheated oven at 200 degrees until golden brown. BON APPETIT 