Tortiglioni with Pumpkin & Aubergine Cream recipe

Tortiglioni with Pumpkin & Aubergine Cream

Level: Easy

Prep time: 10 minutes 
Cooking time: 30 minutes   
Serves: 2 

INGREDIENTS:

• 160g Barilla Tortiglioni  
• 1 large Aubergine 
• 80g Pumpkin 
• Salted Ricotta 
• Marjoram leaves
• Extra Virgin Olive Oil 
• Salt

METHOD:

1. Preheat the oven to 180°
2. Wash and dry the Aubergine. Cut in half and bake in the oven at 180° for 20 minutes
3. Blend the cooked pulp in a blender with some Marjoram leaves
4. Add a drizzle of Extra Virgin Olive Oil and set aside
5. Cube the pumpkin
6. Sauté in frying pan until crunchy
7. Cook the pasta in salted water, al dente 
8. Sauté the pasta in a frying pan with the pumpkin cubes
9. Serve as follows: 

• Aubergine cream at the base 
• Pasta and Pumpkin chunks in the centre
• Sprinkle with salted ricotta to finish