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