Spelt fava bean fusilli with leek pumpkin sauce
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For 6-8 people
500 g of pasta of spelt flour and beans
1 small pumpkin Hokkaido
1 leek (including the green part)
1 piece of fresh ginger
1 sprig of rosemary
1 pinch of cayenne pepper
extra virgin olive oil
Peel the leek and cut into slices the white part chopped and the green part.
Peel the pumpkin (also used the peel and remove only the seeds) and dice: the smaller and before they will cook.
Chop the ginger and rosemary needles.
Saute ginger in a large pan with a few tablespoons of oil, when it starts to sizzle add the leek and let it dry a little stirring constantly with a wooden spoons, then add the diced pumpkin, chopped rosemary needles, pepper, salt, a glass of water, stir and cover with a lid.
Cook over low heat, stirring occasionally and making sure that doesn't stick to the bottom, in which case add a little water.
After cooking both the pumpkin Leek should be soft and discard turning them with a ladle.
While the vegetables are cooking, cook the pasta in boiling salted water, drain it al dente and stir-fry with pumpkin and leek sauce.