Fusilli Tricolore with Pumkin Seeds

Serves : 2


  • 250g Fusilli Di Augusto
  • 140g "Bruschetta with artichokes " topping by Di Augusto
  • 90g Artichokes hearts
  • ¼ white onion
  • ½ glass of white wine
  • 6 cherry tomatoes
  • 3 sage leaves
  • 8g pumpkins seeds
  • 50g salty ricotta cheese
  • Extra Virgin Olive Oil by Di Augusto, salt, black pepper

Peel and very finely slice the onions, then add to a big saucepan over a medium- low heat with the oil and cook until golden.

Reduce with some white wine over high heat, turn down the heat to low and pour in a drop of water, cooking for 5 minutes.

Add Di Augusto “Bruschetta with artichokes” topping, the chopped sage leaves and a drizzle of oil. Rinse tomatoes and cut them into 4 pieces, removing the internal seeds.

Cut the artichokes hearts and add both ingredients to the saucepan. Season with salt to the taste and blend all together.

Meanwhile, cook pasta in boiling salty water and drain it 2 minutes before the time indicated on the box. Toss it in the saucepan together with pumpkins seeds and cook it 2 more minutes over high heat.

Finely grate over some salty ricotta cheese and serve.