Ingredients
Tomato paccheri, yellow corn and gluten-free lentils 250g
Pumpkin 250g
Speck 70g
1 clove of garlic
EVO oil, salt and ground black pepper
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Ingredients
Tomato paccheri, yellow corn and gluten-free lentils 250g
Pumpkin 250g
Speck 70g
1 clove of garlic
EVO oil, salt and ground black pepper
After washing and dicing the pumpkin, brown the garlic in a pan for few minutes; then, add the pumpkin cubes and let it cook for 10 minutes adding 1 ladle of broth. Cut the speck into strips and brown it in the pan for a few minutes until it looks crunchy, then add salt and pepper and emulsify it all until the pumpkin looks creamy. In a different container, mix basil leaves, pine nuts, EVO oil and salt, then emulsify it all. Boil the legu gluten-free Pacchero in a pot for 3/4 minutes.