Ingredients for 4 sergings
200 g dry short pasta
300 g potatoes
800 g of butternut squash
10 tablespoons of Ruggeri DON PIETRO Oil
1 clove of garlic
2 sage leaves
2 bay leaves
A sprig of rosemary
Salt and pepper
Prepare the rosemary oil, chop the rosemary needles and pour them into a bowl with 4 tablespoons of DON PIETRO Extra Virgin Olive Oil.
Wash and clean the pumpkin, remove the skin, filaments and seeds, then cut it into cubes. Place the pumpkin on the baking sheet and cover it with oven paper, so that the corners do not blacken during cooking. Cook at 180 degrees until the pumpkin is soft, it will take at least 25-30 minutes.
Allow the pumpkin to cool and blend. In a pan, heat 4 tablespoons of oil, the peeled garlic clove, the bay leaf and the sage. Add the pumpkin, salt and pepper and leave to flavor for about 15 minutes. Peel and dice the potatoes.
In a large pot, boil the water for cooking the pasta. When the first boil begins, add salt and the pasta with the potatoes so that they cook together.
Drain the pasta and keep a cup of the cooking water aside. Season the pasta with a couple of tablespoons of oil. Arrange the pumpkin cream on a serving dish, if it has dried out too much, add one or more tablespoons of the pasta water. Pour the pasta with the potatoes and season with the rosemary oil. Serve hot.
Note: the pumpkin can also be cooked in the microwave with 30 ml of water and covered with a lid or with cooking film, maximum temperature for about 8-10 minutes