Orecchiette with Broccoli, Pumpkin, and Pomegranate Cream

Orecchiette with broccoli, pumpkin, and pomegranate cream is a colorful and nutritious dish that combines the sweetness of pumpkin with the freshness of pomegranate, enriched with the creaminess of broccoli.

Ingredients

• 300 g of orecchiette
• 200 g of broccoli
• 200 g of cleaned pumpkin
• 1 pomegranate
• 2 cloves of garlic
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Chili pepper (optional)
• Grated pecorino or another cheese of your choice (optional)
• Pasta cooking water as needed

Preparation

1. Start by cleaning the broccoli and dividing it into small florets. Cook them in plenty of salted water for about 5-7 minutes, then drain them with a slotted spoon, keeping the cooking water.
2. Cut the pumpkin into cubes and cook it in a pan with a drizzle of olive oil and the garlic cloves, adding a ladleful of broccoli cooking water to prevent sticking. Cook until the pumpkin becomes soft.
3. Remove the garlic cloves and blend the pumpkin with an immersion blender until you get a smooth cream. If necessary, add a little cooking water to reach the desired consistency.
4. In the meantime, cook the orecchiette in the broccoli’s cooking water, following the package instructions to get al dente pasta.
5. Drain the orecchiette and toss them in the pumpkin cream, adding the broccoli and gently mixing to avoid breaking them.
6. Adjust the seasoning with salt and pepper, and if you like, add a pinch of chili pepper.
7. Serve the orecchiette on plates, add the fresh pomegranate seeds and, if you wish, a sprinkle of grated pecorino or another cheese of your choice.

For an Italian touch, you might add a raw drizzle of extra virgin olive oil before serving and garnish with basil or rosemary leaves for additional aroma. The pomegranate not only adds a touch of freshness and sweetness, but also a beautiful color contrast that makes the dish even more inviting. Enjoy your meal!