Imported from Instagram
Creamy Pumpkin and Chickpea Pasta
A creamy autumn pasta dish prepared by cooking ditalini directly with pumpkin and chickpeas, risotto-style. Blended pumpkin gives it a velvety texture, while legumes and Parmesan make the dish hearty.
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Ingredients
- 140 g Ditalini pasta
- 450 g Delica or Mantuan pumpkin (Cut into pieces; choose one of the two varieties)
- 1 rametto Rosemary
- 3 foglie Sage
- 1 White onion (Finely chopped)
- 40 g Parmigiano Reggiano
- 220 g Cooked chickpeas
- 1 pizzico Nutmeg
- Salt (to taste; also for salting the cooking water)
- Black pepper (to taste)
- Extra-virgin olive oil (to taste; a drizzle for seasoning and a drizzle to serve)
- Water (hot and salted, added one ladleful at a time as needed)
Steps
- 1
Finely chop the onion. Cut the pumpkin into pieces.
- 2
In a pot, sauté the onion with a drizzle of oil, the rosemary, and the sage.
- 3
Add the pumpkin pieces and cooked chickpeas. Cook for a few minutes.
- 4
Blend part of the mixture, then return it to the pot.
- 5
Thin the mixture with hot salted water.
- 6
Add the ditalini and cook them risotto-style, stirring and adding one ladleful of water at a time as needed.
- 7
Remove from the heat and stir in the Parmesan, nutmeg, and pepper until creamy.
- 8
Serve the pasta very hot with a drizzle of raw olive oil.
Notes
The transcript indicates a preparation time of approximately 15 minutes; exact quantities for the oil and water are not specified, nor are precise cooking times after adding the pumpkin and chickpeas.
Nutrition per serving
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