With rocket, pumpkin and shrimp
Ingredients for 4 people;
350 g of farfalle.
For the seasoning:
250 g of already cleaned pumpkin
250 g of prawns
50 g of rocket
50 g of salted ricotta
20 g of shallots
30 g of pine nuts
5 tablespoons of extra virgin olive oil
Boil some water in a saucepan and salt it lightly. Cut the pumpkin into 1/2 cm thick slices and then into strips about 4 cm long.
Peel the shallot, cut it into thin slices and pour it into a pan with the olive oil, pine nuts and a pinch of chilli powder.
Brown for 1 minute, then add the pumpkin and prawns. Cook in a covered pan for 6-7 minutes and season with salt.
Boil the farfalle and drain them al dente. Pour the pasta into the pan with the sauce, grate the salted ricotta over it, sprinkle the rocket cut into very thin strips, mix well by tossing the pasta and serve immediately.
Enjoy your meal!