This main course was created somewhat by accident, like all my fridge-cleaning recipes! Sometimes I just have a vegetable to use up, other times some ricotta or mozzarella. It doesn’t matter, the keyword is resourcefulness, avoiding the waste that I’ve never liked, and bringing something tasty to the table and at the same time satisfying this basic rule. Perhaps the combination of broccoli and pumpkin might seem a bit unusual, but I assure you that some time ago, I also made a really delicious savory pie with it, which I will soon make again to share here on the blog! Meanwhile, here is this simple and genuine vegetarian main course, naturally made with seasonal ingredients, suitable for the whole family, even the little ones! I chose to prepare the pumpkin cream, the basic seasoning of this dish, with the Butternut type, because never before have I found them so sweet! But nothing prevents you from using those more readily available in your area, such as the Mantovana, with a nutty flavor, or the Delica, with a more structured, firm, and dry flesh. The fact is that in my opinion, pumpkin is one of the most versatile vegetables there is, and its use in the kitchen can only guarantee success! And although the dish I propose does not contain either cream or béchamel, if the pumpkin you choose is sweet, you will bring a real delicacy to the table! In addition, the crunchiness of the barely blanched and slightly sautéed broccoli with sage, and that final grating of Primosale, a pecorino aging that I particularly love, will give the dish that unexpected touch!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients:
- 21 oz cleaned pumpkin
- 7 oz broccolini
- 2 large carrots
- 1 yellow onion
- to taste Primosale cheese
- 4 leaves sage
- 1 clove garlic
- to taste extra virgin olive oil
- 1 pinch salt
Preparation:
Trim the broccoli florets and wash them under running water (fig. 1).
Also cut the pumpkin and carrots, the former into cubes and the latter into rounds (fig. 2).
In a large pan, sauté the roughly chopped onion with a splash of extra virgin olive oil (fig. 3).
After a minute, add the pumpkin and carrots, season with two sage leaves, and cook over high heat for a couple of minutes (fig. 4).
Cover fully, but just enough, with slightly salted hot water (fig. 5).
Once boiling, lower the heat and cook for 25 minutes or until the vegetables are soft and well-cooked (fig. 6).
Remove excess broth and blend everything with an immersion blender until creamy (fig. 7).
Meanwhile, blanch the broccoli florets in salted boiling water for 3 minutes (fig. 8).
Then drain them and sauté for a few minutes in a pan with a garlic clove, a splash of oil, and two sage leaves, making sure not to overcook, but keeping them crunchy (fig. 9).
Cook the rigatoni in plenty of salted water according to the times on your package, then drain and dress with the pumpkin cream and garnish with the florets.
Serve immediately with Primosale flakes to taste.
And voilà… your rigatoni with pumpkin cream and crispy broccoli are ready to be enjoyed!
Bon appetit from Fefe’s kitchen!
