Instructions

Prepare the Pumpkin:
1. Chop the shallot and sauté it with Organic Extra Virgin Olive Oil in a pan.
2. Cut the pumpkin into cubes and add it to the pan with the shallot.
3. Add a pinch of nutmeg and a ladle of vegetable broth (or boiling salted water).
4. Cook the pumpkin slowly, keeping it moist. After about 20 minutes the pumpkin will be cooked.
5. Transfer it to a blender and blend until smooth, adding more broth or salted water if necessary.

Prepare the Radish:
6. Slice the radish leaves into strips and sauté them in the same pan used earlier for 2 minutes until wilted, then set aside.

Cook the Pasta:
7. Bring a pot of salted water to a boil. Once the water is boiling, add the pasta and cook according to the package instructions.
8. Drain the tagliatelle and toss it in the pan with the radish, adding the pumpkin cream.

Finish and Serve:
9. Finish by adding a drizzle of Organic Extra Virgin Olive Oil.
10. Plate and season with Balsamic Vinegar of Modena and grated Parmigiano Reggiano.

Serve:
11. Before serving, dust the top with unsweetened cocoa powder for decoration.

— Cooking Time: 60 minutes