Pâtes au potimarron, épinards et noix


  • 300 g (0,66 lbs) dry pasta
  • 800 g (1,76 lbs) pumpkin
  • 200 g (0,44 lbs) baby spinach
  • 100 g (0,22 lbs) Roquefort or another cheese of your choice
  • 30 g (0,66 lbs) walnuts
  • olive oil
  • salt and pepper


 Remove the seeds from the pumpkin, peel it and cut into cubes.

Fry the diced pumpkin in a pan with a drizzle of olive oil. Add a little water and cook over medium heat, stirring regularly, until tender. Add salt and pepper. Book.

Melt the baby spinach in the pan with a little olive oil. When they have fallen, add the pumpkin cubes and adjust the seasoning.

Cook the pasta according to the package directions and drain quickly then add to the vegetables. Mix well.

Sprinkle with chopped walnuts and diced cheese before serving.

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