Let the pasta thaw in the fridge. Dress the fusilli on a bed of rucola on the bottom of a deep plate. Arrange the garnish nicely on top, finishing with the pumpkin pesto and the crumbled feta.
Recipe pumpkin pesto
Combine pumpkin and garlic in a bowl with olive oil and arrange on a baking sheet with baking paper. Bake for 20 minutes in the oven at 220° C. Remove from the oven and blend the pumpkin cubes, garlic, sage, pecorino and grounded almonds. While mixing, add little by little the deciliter of olive oil. Season if necessary.
Tips
- For immediate service, we recommend mixing the pesto with the pasta and all the garnish (reserving a little bit of garnish for final dressing).
- For a more textured pesto: add the ingredients after mixing the pumpkin and the pesto.