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
-
15 minMain dishonions, courgettes, (olive oil, chicken broth tablet, minced beef, puree à la minute, sour cream,zucchini stew -
35 minMain dishfarfalle, cleaned sprouts, unsalted butter, wheat flour, Blond, chicken broth from tablet, serrano ham, grilled red pepper, dried oregano, fresh goat cheese natural 45,pasta oven dish with grilled peppers, goat cheese and serrano ham -
30 minMain dishskimmed beef smoke sausage, thin bacon strips, crumbly potato juice, sauerkraut natural, raisins, canned pineapple, freshly ground pepper and salt, milk, creme fraiche,sauerkraut with pineapple and crème fraîche -
20 minMain dishpenne, salami, onion, Cherry tomatoes, traditional olive oil, fresh spinach, crème fraiche light, black olives without pit,penne with salami, cherry tomatoes and spinach
Nutrition
705Calories
Sodium0% DV1.093mg
Fat52% DV34g
Protein54% DV27g
Carbs24% DV72g
Fiber16% DV4g
Loved it