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Ingredients for 4 people: 1 package Pipe Rigate
  • 2 tablespoons olive oil
  • 450g pumpkin, peeled and cut into 1 cm cubes
  • 80g butter • 2 cloves garlic, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 50g pine nuts, roasted
  • 200g mozzarella bocconcini, cut into quarters
  • a pinch of pink pepper
  • thyme leaves for garnish
  • salt and freshly ground pepper
Execution: Boil the Pipe Rigate pasta 2 minutes less than the instructions on the package. Strain and keep 75ml of boiling water in a cup. Heat the olive oil in a large frying pan over medium to high heat. Sauté the pumpkin for 4-5 minutes until caramelized and golden. Season with salt and pepper, lower the heat, add the butter until it melts and then add the garlic. Sauté for 2 minutes, sprinkle with thyme leaves and remove from heat. Add the strained pasta together with the boiling water and mix well to combine the sauce with the pasta. Serve in a deep bowl and sprinkle with the roasted pine nuts, mozzarella, a pinch of pink pepper and thyme leaves.