Linguine with pumpkin pesto and Olivastra Seggianese evo oil.

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Linguine with pumpkin pesto and Olivastra Seggianese evo oil.

The recipe.

A "pesto" where the pumpkin takes the place of the basil and the classic processing in the mortar is replaced by that carried out with an immersion blender. We've added to the pumpkin, pine nuts and Parmesan cheese, turmeric also known as Indian saffron; it's still considered a symbol of good luck and is also used to dye the clothes of Buddhist monks. One of its main components is curcumin, a polyphenolic substance with antioxidant and anti-inflammatory effects; it has a warm, delicate, pungent flavour vaguely reminiscent of ginger. To bring out the delicate flavour of these ingredients, we've used a single-variety evo oil from Olivastra Seggianese with distinctly bitter and decidedly spicy.


Wash the pumpkin, cut into slices, remove the skin, seeds, filaments and cut into cubes. Prepare the vegetable stock in a saucepan and brown half onion and parsley finely chopped in a frying pan with three tablespoons of evo oil; add the potato previously peeled and cut into thin slices, mix and brown quickly. Add the pumpkin cubes, cover with the stock and cook over a medium heat for half an hour. When the pumpkin and potatoes begin to flake and the stock has dried up, turn off the heat and leave to cool. Transfer to a cylindrical container and process with an immersion blender until a thick cream is obtained. Add a tablespoon of evo oil, the pine nuts, the grated Parmesan cheese and a teaspoon of turmeric, process quickly and adjust the salt. Toast a handful of pine nuts in a non-stick pan. Boil the water in a pot, add salt and cook the pasta, drain before time and transfer to a non-stick pan, where the pumpkin "pesto" has been previously heated, mix and complete the cooking on a low flame. Plate the linguine and add half a tablespoon of "pesto" and some toasted pine nuts.


gr. 200 cleaned pumpkin
gr. 60/70
yellow potato white paste
gr. 60 PDO Parmesan cheese to grate
gr. 30
pine nuts
gr. 320
hard wheat linguine
as needed salt, onion, parsley, turmeric, vegetable broth
n. 4
tablespoons of EVO oil Olivastra Seggianese by the farm Franci medium intense fruity.