Recipe: Pesto Pasta with Parsley and Pumpkin
Category: First Course
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Gluten-Free Tortiglioni | 320g |
| Mantovana Pumpkin | 390g |
| Taggiasca Olives | 60g |
| Black Pepper | To taste |
| Fresh Parsley | 30g |
| Parmigiano Reggiano DOP | 30g |
| Extra Virgin Olive Oil | 90g |
| Seed Oil | To taste |
Instructions
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Prepare the Pasta Water: Start by bringing a large pot of water to a boil. This will be used for cooking the gluten-free tortiglioni.
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Prep the Pumpkin: While waiting for the water to boil, clean the pumpkin. Cut it in half, scoop out the seeds and fibers using a spoon, then slice the pumpkin into small chunks.
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Sauté the Pumpkin: Heat a generous amount of seed oil in a large pan over medium heat, enough to coat the bottom of the pan. Once the oil is hot, add the pumpkin chunks and sauté for around 4 minutes, or until they just begin to brown. Use a slotted spoon to remove the pumpkin and set it aside.
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Cook the Pasta: When the water is at a rolling boil, add the tortiglioni. Cook the pasta according to the package instructions for the perfect al dente texture.
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Prepare the Parsley Pesto: While the pasta cooks, take the fresh parsley, wash and dry it thoroughly, and place it in a tall, narrow container. Add the grated Parmigiano Reggiano DOP and blend until smooth. The mixture should form a bright green pesto sauce.
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Combine Pasta and Pesto: Drain the tortiglioni once it’s cooked, reserving a small amount of pasta water. In a large serving bowl, toss the cooked pasta with the parsley pesto, adding a bit of the reserved pasta water if necessary to create a smooth, silky texture.
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Final Touches: Stir in the sautéed pumpkin, add the Taggiasca olives, and season with freshly cracked black pepper to taste. Give everything a final mix.
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Serve: Serve the pesto pasta hot, garnished with extra Parmigiano Reggiano, if desired. Enjoy this vibrant, seasonal dish that combines the rich flavors of pumpkin with the fresh zest of parsley pesto.
Nutritional Information (per serving – approx.)
| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Carbohydrates | 56g |
| Protein | 9g |
| Fat | 20g |
| Fiber | 4g |
| Sugar | 7g |
| Sodium | 250mg |
This Pesto Pasta with Parsley and Pumpkin brings together the earthy sweetness of roasted pumpkin with a fragrant, herbaceous parsley pesto, creating a deliciously light yet satisfying meal. Perfect for any season, this dish is gluten-free and packed with fresh, wholesome ingredients that will delight your taste buds while keeping your meals wholesome and nourishing.
