Maltagliati with grass peas and pumpkin

12/11/2012 - Ingredients for 4 people:

- 250 g egg noodles Maltagliati “La Campofilone”
- 250 g of grass peas “Agrirape”
- 100 g pumpkin
- 3 amaretti
- 50 g Parmigiano Reggiano
- Extra Virgin Olive Oil Gran Cru “Frantoio Franci”
- 30 g Rigatino “Cinta di Guido”
- Salt and pepper
- Rosemary

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 250 g egg noodles Maltagliati “La Campofilone”
- 250 g of grass peas “Agrirape”
- 100 g pumpkin
- 3 amaretti
- 50 g Parmigiano Reggiano
- Extra Virgin olive Oil Gran Cru “Frantoio Franci”
- 30 g Rigatino “Cinta di Guido”
- salt and pepper
- Rosemary

Wash the grass peas and soak them overnight in 2 liters of water. Cook the grass peas the next day for 2 hours. Sauté the Rigatino with rosemary and then add the peas. Cook the Maltagliati al dente and add them to the sauce. Season with salt and pepper.

Steam cook the pumpkin and pass it through a sieve. Now add the crumbled amaretti and the grated Parmesan. If necessary, add a little hot water, stir the peas until you have a creamy sauce. Pour over the pasta.

Recommended wine: Donna Olimpia “Bolgheri”