Recipe of the day
Hemp Rigatoni with pumpkin and spices
Cut the pumpkin into small cubes and put it in a bowl.
Peel and slice onion and celery. Cook them in a pot with oil for 3 minutes.
Pour the pumpkin in the pot with onion and celery and cook for 5 minutes.
Add salt and grated lemon zest.
Cover the pot with the lid and cook for 15 minutes, stirring occasionally and control it. Attention – pumpkin should not become a cream!
Put saffron and curry in a bowl with milk. Then pour the spiced milk into pumpkin.
Cook over moderate heat.
Take a large pot of salted water and boil it.
Cook the pasta until tender but not mushy (more or less 9 minutes), drain it and toss it with pumpkin “jumping” on the pan.
Serve the pasta and sprinkle with black pepper and marjoram.