Ingredients for 4 people
- 500 g of Armando linguine
- Half a Hokkaido pumpkin
- 500 g of parmesan cheese
- 440 g of milk
- Extra virgin olive oil
- Rosemary to taste
- Sage to taste
- Garlic to taste
- Parsley to taste
Dice the pumpkin and bake it in the oven with the herbs. Once softened, blend it with a ladle of hot water.
Meanwhile, heat the milk and dissolve the Parmesan cheese.
Cook the Armando linguine in plenty of lightly salted boiling water. When al dente, toss with the pumpkin cream, fondue, parsley, and extra virgin olive oil.
Enjoy your meal!
