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    Home » Recipes » Pasta

    Pumpkin and Chickpeas Orecchiette

    Published: Oct 30, 2020 by Alessandra · This post may contain affiliate links · Leave a Comment

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    A view from above of a pasta bowl with a fork showing pasta with pumpkin, chickpeas, and speck

     

    A view from above of a pasta bowl with a fork showing pasta with pumpkin, chickpeas, and speck
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    Pumpkin and Chickpea Pasta

    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: pasta
    Cuisine: Italian
    Servings: 4 people
    Author: Alessandra

    Ingredients

    • 350 gr Orecchiette
    • 350 gr. pumpkin
    • 150 gr chickpeas drained
    • 300 gr. Tomato sauce
    • 70 gr. Speck
    • 4 tablespoon extra virgin olive oil
    • fresh rosemary and thyme chopped
    • sea salt
    • salt and pepper to taste

    Instructions

    • Slice the Speck. Cut the pumpkin in little cubes.
    • Heat 4 tablespoons of extra virgin olive oil in a pan, add speck and let it fry over medium-high heat.
    • Tip the pumpkin cubes into the pan and lightly fry them, too.
    • Season with salt and black pepper, then stir into the drained chickpeas and the minced aromatic herbs. Mix well everything together and pour into the tomato sauce.
    • Cover and cook for about 10 minutes or until tender, seasoning with salt and pepper.
    • Meanwhile, cook the Orecchiette in a large pan of salted boiling water.
    • Drain them al dente, reserving some cooking water and pour them into the pan with the prepared sauce.
    • Put the pan over the heat, add a twist of pepper and some aromatic herbs and toss gently everything together for 30 seconds to allow all the flavours to combine.
    • Serve immediately.

     

     

     

     

     

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    Hi, I'm Alessandra, the recipe creator and food photographer behind this blog. Here you'll find easy and accessible Italian recipes. I aim to bring a pitch from Italy to every house far from here.

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