Servings:
4
Prep time:
30
Cooking time:
30
INGREDIENTS
- - 280 g of spelt macaroncini pasta
- - 80 g of small green lentils
- - 200 g of cauliflower
- - 200 g pumpkin
- - 60 g of casera cheese
- - 1 leek
- - 1 sprig of rosemary
- - 4 tablespoons of olive oil
- - salt
INSTRUCTIONS
- Cook the cauliflower florets on steam for a few minutes, so that they remain slightly crunchy.
- Dice the pumpkin regular. Peel and thinly slice the leek, depriving it of the green. Pour a little oil in a pan and sautè for a few minutes the pumkin, leek, with rosemary and a pinch of salt. Cover and make sure that the vegetables do not get too soft. Then add the cooked lentils and cauliflower.
- Cook the pasta, drain it very al dente and join it to the vegetables. Cook all for a couple of minutes.
- Sprinkle with grated Casera, stir and serve immediately. Instead of Casera you can use a little aged parmesan. If you can’t prepare the lentils, you can use the ready ones (orange). Put them to boil with spices at the beginning of the recipe and measure a quarter of an hour of boiling.
