Ingredients

• 600 g pumpkin pulp
• 500 g pens
• 200 g gorgonzola
• 60 g pumpkin seeds
• 1 pc shallot
• extra virgin olive oil
• salt

For the recipe of penne with pumpkin and gorgonzola, cut the pumpkin pulp into coarse cubes.
Finely slice the shallot, brown it in a pan in a veil of oil; add 500 g of pumpkin and 300 g
of water. Cover with the lid and cook for 10-12 minutes over low heat. Blend everything with 1 tablespoon of oil adding water if necessary until you get a cream.
Toast the pumpkin seeds in a very hot pan and set aside. Skip the pumpkin cubes left in the pan with a drizzle of oil; salt them. Cook the pasta al dente, drain and mix it with the pumpkin cream. Serve completing with the pumpkin cubes, pieces of gorgonzola and a handful of pumpkin seeds.

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