Tortiglioni with toasted pine nuts

and fresh spinach



200 g of GALLO Tortiglioni

450 ml of milk

60 g of butter

40 g of flour

20 g of raisins

30 g of toasted pine nuts

100 g of fresh spinach

20 g of parmesan cheese, grated


Step 1

Preheat the oven to 180ºC. Cook the pasta in abundant water with salt.

Step 2

Peel and dice the pumpkin.

Step 3

On an oven-safe tray, roast the pumpkin and carrot for 10 minutes.

Step 4

Mix the pasta with the ricotta, carrot and pumpkin in a bowl. Serve with a basil leaf.

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