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Fusilli with pumpkin


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For 4 people:
300 g fusilli
300 g pumpkin clean
200 g cherry tomatoes
1 sprig of rosemary
1 clove of garlic
extra virgin olive oil
black pepper


Chop the rosemary, cut the pumpkin into cubes and cherry tomatoes in half.
Heat 3 tablespoons of oil in a pan and heat the peeled garlic.
Add the pumpkin, add salt and cook covered for 10 minutes; remove the garlic, add the cherry tomatoes, rosemary and sauté over high heat for 5 minutes.
Cook the pasta al dente, put in the pan and serve with freshly ground black pepper.

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(Thanks to C. Compagni)

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