- Salt and ground pepper - - To taste
- Pasta Gemelli - 450 Grams
- olive oil - 1 st. a spoon
- a bunch of cabbage kale - 1 piece
- Pumpkin puree - 900 Grams
- vegetable broth - 900 milliliters
- tomato sauce pesto - 2 st. spoons
- almonds - 1/2 cup
In a medium saucepan with salted water boil the pasta, according to the instructions on the package. Drain the water, return the pasta back to the dry pan. Preheat the oven to 200 degrees. In a large saucepan, heat the olive oil over medium heat. Add cabbage, fry, stirring, for 3 to 5 minutes. Add the pumpkin puree, vegetable broth and pesto sauce, stir. Boil. Season 2 teaspoons of salt and 1/2 teaspoon of pepper. Stir the pasta with pumpkin mixture. Put the mass in a baking dish or in 8 hotel molds. Sprinkle almonds on top. Bake until golden brown, about 30 minutes. Allow to cool slightly, remove from the mold and serve.
Servings: 8