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Pasta al forno with pumpkin, Gorgonzola and pistachios

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Ingredients for 2 servings:

  • 350 g Hokkaido pumpkin(s), diced
  • 300 g penne or rigatoni
  • e.g. Parmesan, grated
  • 150 g Provolone, finely chopped, alternatively mozzarella
  • 150 g Gorgonzola, chopped
  • 50 g pistachios, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Cook pasta according to the package instructions, reserving some of the pasta water if necessary. Cook the pumpkin cubes in salted water until tender, then puree the pumpkin cubes with 50g of Parmesan cheese. Mix the pasta, pumpkin puree, provolone, pistachios, and Gorgonzola, adding a little more of the pasta water if necessary. Transfer to a baking dish, sprinkle with some Parmesan cheese, and bake at 200°C (400°F) for 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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