Ditali in creamed pumpkin and chickpeas with crispy green pepper chickpeas, diced pumpkin and fresh rosemary
Preparation
20 minutes
Cooking
40 minutes
Portions
2
Difficulty
Easy
Ingredients
- 150g thimbles
- Pumpkin 150 + 50 gr
- 1/4 onion
- Garlic 1/2 clove
- Cooked chickpeas 100 + 50 gr
- Green pepper
- 50g grated Parmesan cheese
- Rosemary
- Extra virgin olive oil
- Salt
Procedure
In a saucepan, sauté grated garlic and chopped onion in extra virgin olive oil, then add the diced pumpkin (150 g) and chickpeas (100 g). Season with salt and let it cook for a few minutes, then cover with water and cook for 20 minutes until the pumpkin is soft, then blend. Meanwhile, cut the pumpkin (50 g) into even cubes and season with salt, green pepper, rosemary, and oil.
Season the chickpeas (50 g) in the same way after drying them thoroughly. Arrange the pumpkin and chickpeas on a baking sheet and bake in a fan oven at 180 degrees for about 20 minutes. Alternatively, brown them separately in a pan.
Lower the ditali into the pumpkin cream, which you'll have left slightly more liquid to allow for the pasta to cook. Once cooked, turn off the heat and stir in the Parmesan cheese.
Bake in a preheated static oven at 180 degrees for about 20 minutes.