For those who love pumpkin. I baked some pumpkin with little rosemary. Then I sautéed it in a pan with extra virgin olive oil, onion, garlic, a couple of cherry tomatoes and a pinch of salt and pepper. I made a creamy sauce, adding very little pasta cooking water to blend better, some capers, local olives, parsley and then I tossed it over the fusilli. Spectacular! The pumpkin cream embraced the fusilli like velvet. It's a delicious and flavorful dish. Want to try it?
