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
-
25 minMain dishcut leaf spinach part cubes, garlic, ricotta, egg, White bread, bread-crumbs, oil, tomato cubes, gnocchi di patate,spinach ricotta balls -
60 minMain dishdried apples, beer, unsalted nuts, bottle gourd, chicken drumsticks, cinnamon, olive oil, Red onion, garlic, chicken broth, mixed herbs, salt,chicken stew with beer -
25 minMain dish(olive oil, onion shavings, minced beef, picadillo, tomatoes, Cheddar Tophat 48, corn granules, gordita, fresh package guacamole,picadillo toasts with guacamole -
35 minSide dishWhite wine vinegar, sugar, cucumber, tuna on water, egg, bread-crumbs, spring / forest onion, coriander, lime, sunflower oil, mayonnaise, wasabi, hard brown bun,tuna burger with pickled cucumber and wasabi-mayo
Nutrition
705Calories
Sodium0% DV1.093mg
Fat52% DV34g
Protein54% DV27g
Carbs24% DV72g
Fiber16% DV4g
Loved it