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LYTHA
Pasta with pumpkin and salami
Farfalle with bottle gourd, sage, gold salami and Pecorino Romano.
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Ingredients
Directions
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Cook the farfalle al dente according to the instructions on the package.
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Meanwhile, cut the pumpkin in four. Remove the seed lists, wires and peel. Cut into pieces of 1.5 cm.
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Cut the onions into slices and the salami into cubes of 1/2 cm. Cut the sage leaves fine.
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Heat the oil in a large frying pan and fry the salami for 3 minutes. Remove with a slotted spoon from the pan.
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Fry the onion and sage for 3 minutes in the same pan. Add the pumpkin and stock and simmer for 10 minutes.
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Add the salami again. Season with pepper. Grate the cheese.
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Spoon the farfalle with the pumpkin mixture. Sprinkle with the cheese.
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Nutrition
705Calories
Sodium0% DV1.093mg
Fat52% DV34g
Protein54% DV27g
Carbs24% DV72g
Fiber16% DV4g
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