This is the time of year when pumpkin reigns supreme in the kitchen. It can be roasted, steamed, fried, and more. The recipe I present to you today is farfalle with pumpkin and provola; you’ll understand that I opted for pan-cooking, resulting in a sort of delicious cream that, combined with the intense flavor of provola, has created an absolutely tasty and delicate first course.
Don’t miss these pumpkin recipes.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Farfalle with Pumpkin and Provola
- 1.1 lbs farfalle
- 2 cups pumpkin
- 3.5 oz smoked provola
- 0.5 cups grated Parmesan cheese
- garlic
- 2.7 tbsp extra virgin olive oil
Tools
- 1 Frying Pan
- 1 Pot
Steps for Farfalle with Pumpkin and Provola
Wash the pumpkin, dry it well, cut off the ends, and chop it into small pieces. Take a frying pan, add the oil, and sauté the garlic clove over low heat. After a few seconds, add the pumpkin and let it cook slowly, then turn off the heat and keep it warm.
Cook the pasta in plenty of salted water, meanwhile, take a ladleful and add it to the pumpkin. Drain the pasta al dente, add it to the pumpkin, and return to the flame. At this point, add the grated Parmesan, provola, and stir for a few seconds.
Once ready, all that’s left is to plate and serve.
If you want, you can add some crumbled sausage, spicy or sweet, to this delicious first course.
If you want to get ahead with preparation, you can cook the farfalle with pumpkin and provola in advance, place it in a baking dish, and bake it for a few minutes, just enough to form a crust on the surface.
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