This season is all about the pumpkin. You might not agree with the phenomenon, but you certainly cannot fight it. So here’s a recipe for pici pasta with pumpkin and Camembert to celebrate your submission to the pumpkin forces of fall. Enjoy!
400 grams pici pasta
300 grams circa fresh pumpkin
1/2 (or more) of a traditional round of Camembert cheese
1 small fresh red chili pepper
salt & pepper
You have a couple options on how to prep the pumpkin. Option 1: Roast the pumpkin for about 25 minutes at 180° C /355° F. Let cool, peel, roughly chop, and set aside. Option 2: Peel the pumpkin, chop into large cubes and boil for about 10 minutes or until soft. Scoop from the water and drain but do not turn off the heat. Add salt to the water and use to cook the pici al dente.
Process the cooked pumpkin until fairly smooth (slightly chunky is fine), keeping in mind that the roasted pumpkin will be dry so you might add a bit of olive oil. The boiled pumpkin should not need any additional liquid. Mince the chili pepper and cook for a minute in a pan with olive oil. Transfer the processed pumpkin to the pan. Break the cheese into pieces and add to the pumpkin, stirring occasionally over low heat so it melts. Salt and pepper to taste. Then transfer the cooked pici to the pan and combine well. Serve with fresh thyme and ground black pepper (optional).