A first course with simple, autumnal flavors that balance each other perfectly!
Ingredients for 4 people- 333.33 g of Armando linguine
- 2.67 cloves of garlic
- 466.67 g of already cleaned pumpkin
- Extra virgin olive oil
- 2.67 tablespoons of Taggiasca olives
- Rosemary to taste
- Salt to taste
To start, cut the pumpkin into cubes.
In a pan, add two tablespoons of extra virgin olive oil and the garlic and sizzle over low heat. Add the pumpkin, cook until flavorful, then add enough water to cover. Cook over high heat for 15-20 minutes and season with salt.
Once the pumpkin is soft, blend it in a blender until you obtain a smooth cream.
Cook the Armando linguine in plenty of lightly salted boiling water. Place the Taggiasca olives, a few sprigs of rosemary tied with kitchen string (to keep the needles intact), the garlic, and the extra virgin olive oil in a pan and cook over medium heat.
Once the linguine is al dente, transfer it to the pan and cook it with a ladle of boiling water.
At this point, remove the garlic and rosemary, add the pumpkin cream and mix well. Finish with chopped parsley and pepper.
Enjoy your meal!
