Conchiglie: 500gr 15pz

The recipe:
Conchiglie with pumkin
Ingredients to serve 4
Wholemeal conchiglie 350gr
Pumpkin flesh 400g
Onion half
Garlic 1 clove
Rosemary 1 twig
Vegetable broth 1 ladle
Sesame Oil to taste
Salt and Pepper to taste

Cook the conchiglie in plenty of salted boiling water.
While the pasta is cooking, peel and finely chop the garlic and the onion and cut the rosemary needles in small pieces. Add everything to a lightly heated oil in a saucepan and gently brown. Then add the diced pumpkin flesh and keep cooking while stirring regularly until the pumpkin is golden.
Add the vegetable broth and let simmer. After 20 minutes season with salt and pepper and cook for another 10 minutes.
Add the pasta, mix well and serve hot.