Peel the pumpkin, chop and boil in a small amount of water. Blend, and season to taste with salt, chopped sage and olive oil. The sauce should be nice and smooth.
Grill the broccoli florets for three minutes in a hot pan with a drizzle of olive oil. Add the sliced leeks and cook for another minute.
Cook the Barilla Casarecce in boiling salted water for 9 minutes then drain and add to the pumpkin sauce. Add the broccoli, grilled leeks and olives and drizzle with olive oil. Season with sweet
paprika and Parmigiano Reggiano and serve.
