Chickpea casarecce with pumpkin, leek, broccoli, sage, parmesan and olives

497 Views
 
MASTERY Level
30 min
498 Views
 
MASTERY Level
4 People
30 min
INGREDIENTS for 4 people

10 oz Barilla Chickpea Casarecce

14 oz squash

5.2 oz leeks

7 oz broccoli

5.6 oz Parmigiano Reggiano cheese

2.9 oz Taggiasca olives

3.5 tbsp butter

1 oz fresh sage

3.6 tbsp extra virgin olive oil

sweet paprika

salt

Preparation

Peel the pumpkin and cook with a little water.

Blend and season with salt, chopped sage and olive oil. The sauce should be mild.

Chop the broccoli into small pieces and roast in a hot pan with a little oil for 3 minutes. Chop the leeks into strips and add to the pan for another minute.

Bring a pot of water to the boil and add salt.

Cook the Chickpea Casarecce for 7-9 minutes.

Drain the pasta and mix in with the pumpkin sauce.

Add the olives and roasted vegetables.

Season with sweet paprika and grated Parmigiano Reggiano cheese.

Mix well and serve.

 

Vegetable Sauces Legume Vegan
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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