Few ideas for pasta? Don't worry, Alice and My-personaltrainer are here to give you some ad hoc ideas! Today I propose the kamut pasta with pumpkin and kerif, with the scent of basil.
Identity Card of the Recipe
- 332.7 KCal Calories per serving
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Ingrediants
- 250 gr of Kamut Pasta
- 200 gr of pumpkin pulp
- 200 ml of Kefir
- a few basil leaves
- salt to taste
- pepper to taste
- 2 tablespoons of extra virgin olive oil
Materials Needed
- Pot
- Cooking pan
- Immersion mixer
- Chopping board
- Knife
- Beaker
Preparation
- First, clean the pumpkin: cut it in half, remove the seeds and internal filaments, then remove the hard rind with a knife, being careful not to cut yourself.
- Reduce the pumpkin pulp into chunks. Pour a drop of extra virgin olive oil into a pan, then cook the pumpkin for 10-15 minutes, stirring occasionally.
- In the meantime, cook the kamut pasta in lightly salted water, respecting the times stated in the package.
