Rosé helix pasta with parmesan flakes

ELICOIDALI; HELICOIDAL OR HELIX PASTA

Pasta with yellow pumpkin is one of my favorite dishes, which lends itself very well to many recipes. Pumpkin is first of all rich in vitamins, antioxidants and beta-carotene that help our body in the processes of cell regeneration. It can be steamed, baked, stewed or boiled and is excellent for the preparation of velvety and in combination with risottos. Its sweetish taste goes well with the bitterness of the baked olives. The ingredients of my recipe contain numerous nutritional properties and are low cost. Olives such as pumpkin have antioxidant properties and cod, a low-fat fish, especially if salted, is a better source of protein than meat.

Ingredients

400 g Cod fillet

300 g Yellow pumpkin pulp

Baked black olives

Extra virgin olive oil 

Milk

Salt

Arugula

Shallot

Parsley

Vegetable broth

Guidelines

Chop the shallot and sauté it in a pan with olive oil, add the diced pumpkin, let it flavor, add water or vegetable broth and cook over medium heat. Salt slightly. Meanwhile, cook the cod fillets in milk or steamed if you prefer. When the pumpkin is ready, crush it with a fork or pass it to the mixer. Set aside some for the base of the plate. Drain the pasta al dente and season with the remaining pumpkin cream, add the cod chips, baked black olives and a few sprigs of parsley, arugula and parmesan flakes.