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Pumpkin Rosemary Pasta


  • 1 bag of spiral pasta
  • 2 cups of pumpkin, cleaned and cubed
  • 1 medium tomatoes, diced
  • 2 tbsp of rosemary
  • 1 tbsp of wine
  • 1 clove of garlic, grated
  • 3 tbsp of olive oil
  • 1 tbsp of butter
  • salt and pepper
  • water


  1. Boil salted water for the pasta
  2. Sautee the tomatoes, rosemary, and garlic in the olive oil for 5 minutes.
  3. Add the pumpkin and wine and simmer for 10 minutes on a medium heat.
  4. Boil the pasta for 10-12 minutes.
  5. Strain and mix the pasta with the pumpkin rosemary sauce in a large bowl.
  6. Add the butter and mix well.
  7. Add salt and pepper to taste.

Serves: 4 persons



Chickpea, Bacon and Artichoke Pasta


  • 1 pack of small pasta shells
  • 1/2 cup pf thick sliced bacon, diced
  • (1) 4 oz can of chickpeas, strained and washed
  • 6 small artichokes, peeled and chopped
  • 1 tbsp of rosemary
  • 1/2 tsp of pepper
  • 1 clove of garlic, grated
  • 5 tbsp of white wine
  • 2 tbsp of Parmesan cheese
  • 5 tbsp of olive oil
  • salt
  • water


  1. Boil salted water for the pasta.
  2. Sautee the bacon, rosemary and garlic in the oil over a medium heat for 2 minutes.
  3. Add the artichoke and chickpeas, the wine and pepper. Simmer for 10-15 minutes or until the artichoke slices are tender.
  4. Boil the past for 8-10 minutes.
  5. Strain the pasta and mix it in a large bowl with the artichoke sauce.
  6. Add the Parmesan and salt to taste.

Serves: 4 persons

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