PASTA with Parmigiano Reggiano cream and pumpkin
It is often believed that Marco Polo, upon his return from his journey across the Silk Road in the thirteenth century, was the one who brought pasta to Europe - and more precisely to Italy - along with fragrant spices and precious fabrics. But this story, however fascinating it may be, is not true at all: pasta, in fact, has been with us since we began growing wheat and it was regularly consumed and loved as early as 1000 B.C. by the Greeks and the Etruscans.
Today, when we think of a plate of pasta, we often imagine a simple and tasty tomato and basil sauce, but fortunately the possible seasonings are so many that they seem almost endless. Our Pasta with Parmigiano Reggiano cream and pumpkin, for example, is a first course with a rich yet delicate, enveloping, and creamy flavor. There's only one question left to answer: which pasta shape will you choose to make this delicious recipe? We recommend the "calamarata" (a kind of thick ring pasta), which is ideal for collecting all the sauce, because we are sure you won't want to leave anything on the plate.
Preparation time: 15 minutes
Cooking time: 45 minutes
Servings: 4 people
Ingredients
320 g of calamarata-type pasta
300 g of pumpkin
100ml of cooking cream
80 g of Parmigiano Reggiano DOP 36 months Emilia Food Love
½ onion
Rosemary
Extra virgin olive oil Colline di Romagna DOP Emilia Food Love
Salt and pepper
Method
-
Clean the pumpkin and slice it, then place the slices on a baking tray covered with parchment paper. Season with a drizzle of oil, salt, pepper, and a few sprigs of rosemary. Bake in a preheated oven at 200°C (392°F) for about 30 minutes. When the pumpkin is cooked, mash it with a fork to turn it into a puree (if you prefer, you can blend it with a food processor).
- Bring a pot of salted water to a boil and cook the pasta according to the time indicated on the package.
- Meanwhile, pour two tablespoons of extra virgin olive oil in a non-stick pan, add the finely chopped onion and gently fry over medium heat.
- Then, add the pumpkin puree and the cooking cream, and stir well. Lastly, add the Parmigiano Reggiano cheese to the sauce and blend until smooth.
- Drain the pasta and toss it in the Parmigiano Reggiano and pumpkin cream sauce.
Tip
For a more intense taste, try this recipe with our 48, 60 and 72-month aged Parmigiano Reggiano DOP.
Also in Cookbook
SOFT SAVORY CAKE with Parmigiano Reggiano
If we think of a cake, the first shape that comes to mind is a round one, maybe because originally cakes needed to resemble the moon as they were baked in honor of the Goddess Artemis, guardian of the moon. Today there are cakes of every shape, color, and flavor. Sweet ones, but also savory ones, like the protagonist of our recipe.
Our Soft Cake with Parmigiano Reggiano is a real Emilian delight, so - along with the King of cheeses - Parma Ham could not be missing. Delicious and beautiful, it captures both the eye and the palate: whether it's an ordinary day or a special occasion, together with the Soft Cake, you'll bring to the table the atmosphere of celebration.
Savory Parmigiano Reggiano muffins with olives and cherry tomatoes
Sweet or savory, muffins have conquered the world. Born in Europe, their origin is disputed among various countries, but often traced back to England in the 1700s. Much loved in America as well, muffins know how to satisfy every palate, as their recipe lends itself to many interpretations.
Our all-Emilian muffin could only be enriched by Parmigiano Reggiano, the inimitable King of cheeses which, together with olives and cherry tomatoes, gives us an enveloping and fresh flavor suitable for every season.
APERITIVO with hummus and crackers
According to many, it's the best time of the day. The moment to look forward to, the time to meet our friends and family over a glass and a tray full of flavor. Aperitivo is a tradition that traces its roots back to ancient Greece but has evolved and transformed, adapting to our tastes and habits.
Our idea combines the creaminess of hummus with the crispness of crackers: it will win you over with the delightful contrast of textures and the rainbow of colors that will brighten your table. All you have to do is add your favorite ingredient to sign this unforgettable aperitivo, just like it was a love letter.