Calamarata orientale con fagioli e zucca

Ingredients

• 350 g calamarata orientale dei Campi
• 600 g pumpkin (skinless)
• 250 g cooked pinto beans
• 1 clove garlic
• 1 spicy pepper
• Parsley
• Extra-virgin olive oil
• Salt

Instructions

Sauté the garlic and spicy pepper with a few teaspoons of oil. As soon as the garlic begins to color, remove it from the pan. Add the pumpkin in small pieces, along with half a cup of water, the parsley, and some salt, and let cook for a few minutes. As soon as the pumpkin begins to soften, add the drained pinto beans and let everything cook together for a few more minutes. Cook the pasta and save a bit of the cooking water before you drain it. Add the extra cooking water to the pumpkin sauce and mix the pasta with the sauce at high heat. Serve immediately.

Difficulty Level: easy Appreciation: Time for preparation: 10 minutes Cooking time: 20 minutes Share: 4 persons