Pumpkin and gorgonzola pasta

To prepare the pumpkin and gorgonzola pasta, first take the pumpkin, open it in half 1 and remove all the seeds with the help of a spoon 2. Then remove the peel 3.

Cut the pumpkin into cubes 4. Transfer it to a pan. Salt it and add garlic, thyme, rosemary, bay leaf and a drizzle of oil 5. Put it in the oven and cook for about 30 minutes in a preheated static oven at 355°F (180°C) 6.

Once the pumpkin is cooked, remove the aromas and blend it well 7 with a blender 8 until creamy 9.

Peel and chop an onion very finely 10. In a fairly large pot pour plenty of oil 11 and the onion. Fry over moderate heat 12.

Add the pumpkin 13 and two ladles of water 14. Add the ditalini 15 and cook.

Add water whenever necessary and add salt during cooking 16. In the meantime, cut the gorgonzola into cubes 17 and add it to the pot over the heat off together with the grated Parmigiano Reggiano 18.

Mix well until everything is well blended 19. Serve by crumbling the macaroons on the plates 20. The pumpkin and gorgonzola pasta is ready to be tasted 21.