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Orecchiette with Pumpkin and Bitter Greens

CALORIES PER SERVING
  • 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

  1. Boil salted water for pasta
  2. Heat oil in a sauté pan and add diced onion, stirring occasionally until onions have softened, about 3-5 minutes
  3. Add pumpkin to sauté pan and cook with onions for roughly 15 minutes, covered, stirring occasionally; season with a pinch or two of salt
  4. 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
  5. 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
  6. 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
  7. 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

  1. Butternut squash (or any winter squash) can be used in place of pumpkin
  2. Kale, chard or another dark leafy green can be used in place of chicory