Pasta dello Chef
Very easy
Serve hot
Fusilli salad with pumpkin pesto
Easy
Serve cold
Print recipe
Ingredients
- Fusilli (A1) - 200 g
- Crumbled feta - 20 g
- Rucola - 15 à 20 blaadjes
- Pumpkin pesto - 50 g
- Decoration: pumpkin seeds (½ csp.), raisins (½ csp.), sliced red onion (10 g), cherry tomatoes (7 pcs.), basil leaves.
Ingredients pumpkin pesto
- Pumpkin cubes - 500 g
- Garlic - 4 cloves
- Olive oil - 2 tbsp
- Ground peeled almonds - 100 g
- Grated Pecorino Romano - 50 g
- Sage - 4 leaves
- Olive oil - 1 dl
- Salt and pepper
Preparation
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Ingredients
- Fusilli (A1) - 200 g
- Crumbled feta - 20 g
- Rucola - 15 à 20 blaadjes
- Pumpkin pesto - 50 g
- Decoration: pumpkin seeds (½ csp.), raisins (½ csp.), sliced red onion (10 g), cherry tomatoes (7 pcs.), basil leaves.
Ingredients pumpkin pesto
- Pumpkin cubes - 500 g
- Garlic - 4 cloves
- Olive oil - 2 tbsp
- Ground peeled almonds - 100 g
- Grated Pecorino Romano - 50 g
- Sage - 4 leaves
- Olive oil - 1 dl
- Salt and pepper
Fusilli salad with pumpkin pesto
Preparation
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.