Ingredients

• 300 g pipe rigate type pasta
• 200 g pumpkin pulp
• 100 g sweet gorgonzola (spicy for a stronger contrast with the sweetness of the pumpkin)
• 100 g Greek yogurt
• a tangerine
• a lettuce
• milk
• extra virgin olive oil
• butter
• salt

For the recipe of pasta and pumpkin with gorgonzola cream, reduce the pumpkin into chunks. Brown them in a pan with a knob of butter and a pinch of salt for 8-10 minutes; add the heart of the lettuce cut into 4 wedges and roast it for a minute. Reduce the mandarin juice in a pan with a little butter.
Blend 100 g of gorgonzola with 100 g of Greek yogurt. Quickly melt it in a pan with a drop of milk to obtain a cream (set aside a little to decorate). Boil the pasta, drain it and toss it, mixing it with the sauce; complete it with the pumpkin and lettuce and distribute it on plates. If you wish, you can fry a few lettuce leaves in a pan very briefly with a drizzle of extra virgin olive oil, leaving it crisp and "alive", and arrange it on plates, creating small bowls. Complete the pasta sauce with the remaining gorgonzola cream and a few drops of mandarin sauce.