Fusilli salad with pumpkin pesto

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

1. For immediate service, we recommend mixing the pesto with the pasta and all the garnish (reserving a little bit of garnish for final dressing).
2. For a more textured pesto: add the ingredients after mixing the pumpkin and the pesto.