{"id":31202,"date":"2022-04-01T10:21:28","date_gmt":"2022-04-01T08:21:28","guid":{"rendered":"https:\/\/www.pastarummo.it\/products\/rummo-tuscan-chickpea-penne-rigate-n66\/"},"modified":"2022-04-01T16:14:33","modified_gmt":"2022-04-01T14:14:33","slug":"tuscan-chickpea-penne-rigate-n66","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/en\/recipes\/tuscan-chickpea-penne-rigate-n66\/","title":{"rendered":"Tuscan Chickpea Penne Rigate N\u00b066"},"content":{"rendered":"\n
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INGREDIENTS<\/h3>\n\n\n\n

FOR 4 PEOPLE <\/strong> <\/p>\n\n\n\n

360 g Rummo Tuscan Chickpea Penne Rigate N\u00b066
300 g pumpkin
1 clove garlic
Extra virgin olive oil, as needed
Dried herbes de Provence, to taste
Salt and pepper, as needed
80 g smoked caciocavallo
Fresh thyme branches<\/em><\/p>\n<\/div>\n\n\n\n

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DIRECTIONS<\/h3>\n\n\n\n

Begin by skinning the pumpkin and removing the seeds, then cut into approximately 20 thin slices with a mandoline or thick-cut potato peeler. Cut the remaining pumpkin into cubes. Bring salted water to a boil, add the garlic (after removing the inner sprout) and the pumpkin cubes. Once cooked, drain the pumpkin and blend with a few spoonfuls of the water you cooked it in, the boiled garlic, salt, pepper and a spoon of olive oil, until obtaining a dense cream. In the meantime, place the pumpkin slices arranged on a baking sheet lined with oven paper, dressed with a dusting of dry Provencal herbs, salt, pepper and a drizzle of olive oil in an oven preheated to 190\u00ba C on the ventilated-grill setting for a few minutes, until nicely roasted. Cook the Penne Rigate and drain when still \u201cal dente\u201d into a pan with the hot pumpkin cream adding a few slices of caciocavallo to help it melt. Serve, adding the slices of just roasted pumpkin, a few leaves of fresh thyme and finish it with coarsely grated caciocavallo, which contrasts with the sweetness of the pumpkin and the full, rich flavor of the chickpea pasta.<\/p>\n\n\n\n

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ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

INGREDIENTS FOR 4 PEOPLE 360 g Rummo Tuscan Chickpea Penne Rigate N\u00b066300 g pumpkin1 clove garlicExtra virgin olive oil, as neededDried herbes de Provence, to tasteSalt and pepper, as needed80 g smoked caciocavalloFresh thyme branches DIRECTIONS Begin by skinning the pumpkin and removing the seeds, then cut into approximately 20 thin slices with a mandoline […]<\/p>\n","protected":false},"author":5,"featured_media":30027,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[255],"tags":[1898,1899,1895,1897],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/IMAGES_FOR_RECIPE_CARDS_SMALL_ALL-RECIPE_PAGE2.jpg",400,400,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/IMAGES_FOR_RECIPE_CARDS_SMALL_ALL-RECIPE_PAGE2.jpg",400,400,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/IMAGES_FOR_RECIPE_CARDS_SMALL_ALL-RECIPE_PAGE2.jpg",400,400,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/IMAGES_FOR_RECIPE_CARDS_SMALL_ALL-RECIPE_PAGE2.jpg",400,400,false],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/IMAGES_FOR_RECIPE_CARDS_SMALL_ALL-RECIPE_PAGE2.jpg",400,400,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/IMAGES_FOR_RECIPE_CARDS_SMALL_ALL-RECIPE_PAGE2.jpg",400,400,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/IMAGES_FOR_RECIPE_CARDS_SMALL_ALL-RECIPE_PAGE2.jpg",400,400,false]},"uagb_author_info":{"display_name":"pastarummo","author_link":"https:\/\/www.pastarummo.it\/en\/author\/pastarummo\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 4 PEOPLE 360 g Rummo Tuscan Chickpea Penne Rigate N\u00b066300 g pumpkin1 clove garlicExtra virgin olive oil, as neededDried herbes de Provence, to tasteSalt and pepper, as needed80 g smoked caciocavalloFresh thyme branches DIRECTIONS Begin by skinning the pumpkin and removing the seeds, then cut into approximately 20 thin slices with a mandoline…","yoast_head":"\nTuscan Chickpea Penne Rigate N\u00b066 | Pasta Rummo - 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