Farfalle with Pumpkin Sauce and Parmesan
We roast pumpkin until it is soft and caramelised. This is blended into a smooth sauce with garlic and a little rosemary. We season it lightly to let the sweetness of the pumpkin come through. The farfalle is cooked al dente and tossed through until every piece is coated. We finish the dish with finely grated Parmesan and a sprig of rosemary.
- Price
- €13.90
- Portion
- a full main course, about 400 g per plate.
- Ingredients
- durum wheat farfalle, roasted pumpkin, garlic, fresh rosemary, extra virgin olive oil, vegetable stock, black pepper, sea salt; finished with aged Parmesan.
- Allergens
- gluten (durum wheat), dairy (Parmesan). Worth knowing: authentic Parmesan is made with animal rennet, so strict vegetarians may prefer it without. The sauce works well on its own.