Filter
Reset
Sort ByRelevance
LYTHA
Pasta with pumpkin and salami
Farfalle with bottle gourd, sage, gold salami and Pecorino Romano.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cook the farfalle al dente according to the instructions on the package.
-
Meanwhile, cut the pumpkin in four. Remove the seed lists, wires and peel. Cut into pieces of 1.5 cm.
-
Cut the onions into slices and the salami into cubes of 1/2 cm. Cut the sage leaves fine.
-
Heat the oil in a large frying pan and fry the salami for 3 minutes. Remove with a slotted spoon from the pan.
-
Fry the onion and sage for 3 minutes in the same pan. Add the pumpkin and stock and simmer for 10 minutes.
-
Add the salami again. Season with pepper. Grate the cheese.
-
Spoon the farfalle with the pumpkin mixture. Sprinkle with the cheese.
Blogs that might be interesting
-
90 minMain dishpotato slices, onion, sweet-sour pickles, sour herring, sour apple, grated beetroot, yogonaise, salt and pepper,Herring salad -
25 minMain dishcrumbly cooking potatoes, carrots, onion, oil, tofu stir-fry spicy spicy, broccoli florets, cooking cream, tomato ketchup,stew with tofu sprouts -
25 minMain dishunpolished rice, onion, traditional olive oil, beef strips, Red pepper, deep-frozen green beans, wok sauce sweet and sour,wok dish with sweet and sour sauce -
65 minMain dishonion, garlic, vine tomatoes, zucchini, lemon, olive oil, dried Provençal herbs, salt and freshly ground pepper, fresh basil, cook's cream, dry white vermouth, scholfilets, wholemeal flour, chili powder,fried plaice fillet with courgetteratatouille and basil cream
Nutrition
705Calories
Sodium0% DV1.093mg
Fat52% DV34g
Protein54% DV27g
Carbs24% DV72g
Fiber16% DV4g
Loved it