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Barilla
Chickpea Casarecce with Pumpkin, Broccoli and Sage
- Prep
- Cook
- Skill
- Beginner
- 799.2
- CALORIES
- 48.4g
- TOTAL FAT
- 35.9g
- PROTEIN
- 46.3g
- TOTAL CARBOHYDRATES
Ingredients 2 Recipe Servings
- 160g Barilla Chickpea Casarecce
- 200g pumpkin, peeled and roughly chopped
- 70g leeks, finely sliced
- 90g broccoli, cut in to florets
- 80g Parmigiano Reggiano
- 30g butter
- 40g olives
- 20g fresh sage, chopped
- 30ml Extra Virgin Olive oil Salt and sweet paprika
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Instructions
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1. 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.
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2. 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.
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3. 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.
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