Fusilloni Mia Poesia with pumpkin crunchy peel and filaments in chips

Serving 5-6 people

800 g of whole pumpkin with zest and filaments

500 g Fusilloni Mia Poesia

300 g fresh borlotti beans already shelled, or 150 g dry beans rehydrated in water for about 12 hours

5 fresh bay leaves, a sprig of rosemary

1 clove of garlic

Coratina Extra Virgin Olive Oil 100% Mia Poesia

Salt and pepper

Cook the beans in a saucepan with 1 bay leaf until tender but not crushed. Salt, drain and keep them aside.

Clean the pumpkin. Remove the peel and internal filaments. Cut the peel in small pieces.

In a saucepan, add a liter of water and 2 bay leaves with half a teaspoon of salt, bring to a boil and cook the peel of thr pumkin for about ten minutes or until tender.

Drain and brush them with oil flavored with rosemary and place them on the baking sheet, bake at 180 ° for about 8-10 minutes so that they become crunchy. Keep apart.

Spread the central filaments of the pumpkin between two sheets of baking paper and flatten with a meat mallet to make them thinner.

Remove the surface sheet, brush with oil, even the flavored one is fine, add salt and bake in the oven for about 10-15 minutes until crispy wafers.

Cut the pumpkin pulp into cubes and cook in the oven between two sheets of baking paper for about 30-40 minutes, it should be soft.

In a pan, heat the whole clove of garlic, the remaining bay leaf and rosemary. Add the pumpkin cut into small pieces, the borlotti beans and season with salt and pepper. Leave to flavor for a few minutes.

Meanwhile, cook the pasta in boiling salted water, drain it after 10 minutes and season with the pumpkin and beans. Add cooking water if necessary.

Serve with the pumpkin filament wafers and the crunchy zest.

Notes: the cooking of the beans and the various parts of the pumpkin can also be prepared in advance the day before

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