WHOLE GRAIN FUSILLI WITH ZUCCHINI, GOAT CHEESE AND PUMPKIN SEED POWDER

Start by preparing the pumpkin seed oil powder. Mix the egg whites with the maltodextrin for a few seconds then pour the mixture in a baking dish lined with oven paper.

Bake in the oven at 180°C/320°F for 2 hours, until the mixture becomes crunchy and dry. Brush the surface with pumpkin seed oil and blend until powdered.

Julienne cut the leek, zucchini and pumpkin flowers.

Heat a frying pan and sauté the leek in oil on medium heat until soft.

Then add the cream, bring to a boil then add zucchini and the pumpkin flowers. Set aside just a couple of pumpkin flowers to garnish.

Cook for a couple of minutes on medium heat, adding a little water if necessary. Season with a pinch of Fior de sal and set aside.

Boil the Fusilli in abundant slightly salted boiling water for 10 minutes (1 abundant tsp of salt per liter of water is considered standard quantity).

Drain the pasta al dente, crumble the goat cheese with a fork and add it along with the sauce and a little of the cooking water to better blend the melted cheese and to obtain a smoother sauce.

Plate the pasta, garnish with the Julienne cut pumpkin flowers and top with a pinch pumpkin seed oil powder.

CHEF’S TIP

If the pumpkin seed oil is unavailable, you may replace it with emulsified cream of pumpkin seeds toasted with sunflower seed oil:

1 oz toasted pumpkin seeds per 5.5 tsp sunflower seed oil: mix thoroughly and blend, then let rest for a day, then filter.

Or, for a simpler solution, just add to the pasta a bunch of toasted sunflower seeds instead of the crumble obtained by having added the egg whites.