Orecchiette with Pumpkin and Bitter Greens

CALORIES PER SERVING
- Level of difficulty: Easy
- Prep time: 10 min
- Cooking time: 20 min
- Servings: 2
- Notes
- VEGETARIAN
- PESCETARIAN
- VEGAN
- NO ADDED SUGAR
Pumpkin. Bitter greens. Fresh pasta. Topped with Italian extra virgin olive oil (EVOO) and fresh pecorino — a perfect blend of sale e amaro (salt and bitterness). This simple dish encompasses the best things about Italian food – few, simple, locally sourced, seasonal ingredients. It makes a great lunch or primi piatto (first plate) for dinner. Follow it with a piece of grilled white fish and pair it with chilled white wine.
INGREDIENTS
- 1 Tbsp extra virgin olive oil (Olivaio)
- 1 small white onion, diced
- 1 1/2 cups pumpkin, diced
- 2-3 cups chicory (bitter greens), coarsely chopped
- 1.5 cups fresh orecchiette
- Pecorino to taste
- Salt
Directions
- Boil salted water for pasta
- Heat oil in a sauté pan and add diced onion, stirring occasionally until onions have softened, about 3-5 minutes
- Add pumpkin to sauté pan and cook with onions for roughly 15 minutes, covered, stirring occasionally; season with a pinch or two of salt
- Wash the greens very well – let them soak in water for a few minutes before rinsing them to allow the dirt to fall to the bottom of the bowl; once throughly cleaned, remove and discard the base; chop leaves into roughly 1 in pieces
- Cook pasta according to package directions (al dente – check 1-2 minutes before directed time); reserve some pasta water prior to draining the orecchiette and don’t rinse it
- Add chicory to sauté pan when the pumpkin is almost done – when easily pierced with a fork; sauté for roughly 5 minutes or until tender
- Add orecchiette to the sauté pan with the pumpkin, chicory, and onion. Slowly add in 1 Tbsp of reserved pasta water at a time and fold to combine ingredients; plate and top with freshly grated pecorino cheese and a drizzle of extra virgin olive oil (EVOO)
Notes
- Butternut squash (or any winter squash) can be used in place of pumpkin
- Kale, chard or another dark leafy green can be used in place of chicory