Pasta with pumpkin and spinach

Pasta with pumpkin and spinach

350 g of pasta
Extra virgin olive oil
2 cloves of fresh garlic, minced
200 g pumpkin
2 tablespoons of tomato paste
nutmeg
Salt and pepper
150 g of spinach
30 g hazelnuts
Italian cheese dressing with Sweet White Vinegar and Parmigiano Reggiano
2 tablespoons of Parmigiano Reggiano

Suggested match

ITALIAN CHEESE DRESSING with Sweet White Vinegar and Parmigiano Reggiano PDO

cad.

Method

Cut the pumpkin into cubes and brown for 5 minutes in a pan where you have heated a tablespoon of extra vigin olive oil and a clove of garlic. Add a glass of water and cook for ten minutes. When the water has almost evaporated, add a tablespoon of tomato paste, nutmeg, salt and pepper.

Cook the pasta in salted water.

Drain it and sauté it in a pan with the pumpkin, add the fresh spinach and serve with the Italian cheese Dressing, some chopped hazelnuts and some flakes of Parmesan cheese.

Glaze with Aceto Balsamico di Modena PGI and Parmigiano Reggiano PDO.
Try them with this recipe

Discover the range

Glaze with Aceto Balsamico di Modena PGI and Parmigiano Reggiano PDO.
Try them with this recipe

Tradition and innovation find their meeting point. Born from the union of an IGP product and a PDO, the Balsamic Vinegar of Modena and Parmigiano Reggiano represents the fusion of two of Italy's most iconic food products in a single bottle.

Discover the range

ITALIAN CHEESE DRESSING with Balsamic Vinegar of Modena & Parmigiano Reggiano PDO

ITALIAN CHEESE DRESSING with Sweet White Vinegar and Parmigiano Reggiano PDO