Ingredients

• 1 L milk
• 600 g celentani type pasta
• 500 g pumpkin pulp
• 260 g grated pecorino
• 120 g butter
• 120 g flour
• 40 g pumpkin seeds
• 40 g almond without peel
• 40 g almonds with peel
• Orange
• salt

For the recipe of pumpkin celentani, cut the pumpkin into pieces and boil it in milk for 15 minutes. Add salt and blend everything. Melt the soft butter flour. Put the pumpkin cream back on the heat and whisk the butter and flour mixture and the grated pecorino. Boil the water for the pasta, add salt and boil the celentani. Drain al dente and mix with the pumpkin cream. Serve with pumpkin seeds, sliced ​​and toasted almonds and orange zest in fillets.

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