«Pasta Rotolini Natur» with baked pumpkin

Perfect for autumn; try our delicious Rotolini recipe with baked pumpkin now!

  • 500 g Bongiovi BIO Rotolini Natural
  • 1 jar of pesto di ricotta
  • 1 bunch of basil
  • 3 tbsp olive oil
  • 800 g pumpkin
  • 1 pinch(s) of pepper
  • 4 slice(s) of bacon, (20 g each)
  • 1 clove(s) garlic, small


    Wash the pumpkin clean with a brush and dry it. Cut off the stalk and the base of the flower, cut in half and remove the seeds. Cut the flesh into 1 cm thick wedges. Peel and finely chop the garlic clove. Mix with the oil.

    Marine the pumpkin wedges with salt, pepper and garlic oil and place on a baking tray lined with baking paper. Quarter the bacon slices and spread over them. Bake in a preheated oven at 200 degrees for about 25 minutes.

    Cook the Rotolini Natur according to the package instructions in plenty of boiling salted water. Pluck the basil leaves and chop coarsely. Pour pesto into a pan and heat up.

    Add the drained rotolini and some of the cooking water. Mix everything and let it heat up, add the basil. Spread the rotolini on plates. Spread the pumpkin with bacon on top and serve.

    Have fun cooking!

    Your Bongiovi Brand Team

    Recipe ideas also on: YouTube