Pasta with pumpkin and walnuts is an easy and tasty first course, perfect for when you have guests for lunch. On the blog, you will also find the recipe for baked pasta with pumpkin and speck, but equally interesting is the baked pasta with pumpkin and sausage. You know, during this period pumpkin is the star ingredient of the season, but did you know that you can also make sweet recipes with this vegetable? Like pumpkin and chocolate chip muffins and pumpkin brioche are delicious, save the recipes immediately! Today’s first course is really easy and appetizing and never gets boring and it’s perfect if you have guests! If you try it, let me know, a kiss Chicca.

If you are looking for other pumpkin recipes, take a look at these:

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Fall, Winter

588.98 Kcal

calories per serving

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Energy 588.98 (Kcal)
Carbohydrates 30.10 (g) of which sugars 3.11 (g)
Proteins 19.54 (g)
Fat 43.48 (g) of which saturated 6.28 (g)of which unsaturated 9.40 (g)
Fibers 3.07 (g)
Sodium 1,179.79 (mg)

Indicative values for a portion of 180 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 3/4 cups pumpkin (already cleaned and chopped)
1 clove garlic
2 tbsps extra virgin olive oil
7 oz pancetta (speck or guanciale)
11 oz pasta
1 1/3 cups walnuts
to taste pepper
to taste salt

How to make pasta with pumpkin and walnuts

Start by cleaning the pumpkin, first removing the seeds and then the peel, then cut it into cubes and sauté it in a pan with a drizzle of oil and a clove of garlic.
Season with salt and pepper, cook over high heat for 5 minutes, if necessary add a couple of tablespoons of pasta cooking water.
At the end of cooking, blend the pumpkin pieces with an immersion blender.
Meanwhile, using the same pan as the pumpkin, fry the pancetta, then add the pumpkin purée.
Boil the pasta, drain it, and add it to the pan with the pumpkin and pancetta mixture. Toss it for a few minutes in the sauce.
Serve this fantastic pasta dish with pumpkin, topped with chopped walnut kernels and, if you like, with a sprinkle of grated Parmesan.