250g Rustici Legù
200g pumpkin (without skin)
160g speck (6 thin slices per serving)
1/2 teaspoon of curry
4 tablespoons extra virgin olive oil
Cook the pumpkin in the oven or steamed.
In a pan, brown the leek with 2 tablespoons of oil and curry.
Add the cooked pumpkin to the leek and blend it. Season with salt.
Put a pot of water on the stove with a little olive oil and salt. When the water simmers, cook Paccheri Legù for 2 minutes over low heat. Stop cooking before draining with a dash of cold water. Drain the pasta and add it a little oil.
With a piping bag, fill Paccheri Legù with pumpkin cream. Roll Paccheri Legù in slices of speck.
(Heat up 1’ in microwave oven or 5’ in oven to 120°C)