When you need a light and satisfying meal after the heaviness of the holidays, this corzetti pasta with marinated pumpkin may come handy. To make it extra fancy, add some crumbled goat cheese on top.
Corzetti pasta with marinated pumpkin
1 whole pumpkin (you will only be using some of the pumpkin)
walnuts
olives
rosemary
black pepper
salt
extra virgin olive oil
apple cider vinegar
To make this recipe, you would need to prepare the marinated pumpkin at least a couple of days before you want to make the corzetti. This way the preserved pumpkin will be full of flavor and delicious. You can store the marinated pumpkin in the fridge up to a week, so you can use it for quick lunches and midweek dinners.
First of all, wash the outside of the pumpkin with water and dry it completely. Now place the pumpkin on a baking tray and roast in a 200° C hot oven for about 30 minutes or until the skin becomes softer but not mushy. Let cool for half an hour. Slice the pumpkin into 2,5 cm wide slices and remove the skin. Cut each slice into 0,5 cm thick pieces.
Place the pumpkin pieces into a jar and season with salt. Add black pepper and rosemary, then cover with a mix of extra virgin olive oil and apple cider vinegar. Store in the fridge (remember to remove from the fridge a couple of hours before you’re ready to eat).
To make pasta dough, you can use this recipe.
Cook the corzetti pasta al dente, drain and add some marinated pumpkin. Top with walnuts and olives. Serve immediately.