Pumpkin and Parmesan Fusilli

Ingredients

• 1 box Brami Fusilli
  

• 1 pumpkin, seeded and cubed

• 1/2 cup freshly grated parmesan, plus more to serve
  

• 1/4 cup olive oil

• 3 garlic cloves
  

• 4 tbsp parsley, minced

• Salt and pepper, to taste

• Chili flakes (optional)

• ½ cup pancetta diced (optional)

Instructions

1. Cut the pumpkin in half. Remove any seeds or pulp. Then, the pumpkin into large pieces and peel the skin. Cut the large pieces into cubes.

2. Bring a pot of water to a boil, add salt, and cook the Fusilli according to package instructions. Be sure to reserve 1/2 cup of pasta water before draining.

3. While the water is boiling/pasta is cooking, heat 4 tablespoons of olive oil in a pan. Add the diced pumpkin, along with some warm water, salt, and pepper. Cover and let the pumpkin cook until tender, 10-15 minutes.

4. Once pumpkin is tender, blend the pumpkin in a blender, or with an immersion blender, with 1/4 cup of pasta water.

5. Add the pumpkin sauce back into the pan, and grated parmigiano. Taste and add more salt and pepper if desired. Then bring to a simmer for 2-3 minutes.

6. Add the Fusilli to the pumpkin sauce along with parsley, and mix together until well incorporated. Add additional pasta water in 1/4 cup increments if needed.

7.  Serve with freshly grated parmesan on top and enjoy!