Tortiglioni with toasted pine nuts
and fresh spinach
Ingredients
200 g of GALLO Tortiglioni
450 ml of milk
60 g of butter
40 g of flour
20 g of raisins
30 g of toasted pine nuts
100 g of fresh spinach
20 g of parmesan cheese, grated
Preparation
Step 1
Preheat the oven to 180ºC. Cook the pasta in abundant water with salt.
Step 2
Peel and dice the pumpkin.
Step 3
On an oven-safe tray, roast the pumpkin and carrot for 10 minutes.
Step 4
Mix the pasta with the ricotta, carrot and pumpkin in a bowl. Serve with a basil leaf.
