Orecchiette With Pumpkin & Chickpeas (Kids Approved!)

You would never guess this recipe was created by a kid, would you?

If you want your kids to eat their veggies share this pasta story. Tell them an Italian child named Luca (he is 9) invented this recipe, and his mum helped him make it. He chose the ingredients, and cooked along with his mum.

Now, we are sharing the recipe with you so you can make it for your family, and cook it with your kids or granchildren.

We also invite you to spend an hour every now and then to help your child get creative in the kitchen. Ask them what they want to cook and how they would cook it. Or tell them to look at the ingredients available and pick the ones for dinner’s pasta dish, or soup, or bake. It’s fun and a great learning activity!

Now, let’s make Luca’s pasta with pumpkin and chickpeas. It’s delicious.

Luca’s Pasta Recipe With Pumpkin & Vegetables

Ingredients

400 gr Belmorso Orecchiette
1 can chickpeas
a large slice of pumpkin or use squash, if not available
fresh or dry rosemary
Belmorso Extra Virgin Olive Oil

How to make it:

Cut the pumpkin or squash into cubes, and sauté in a pan with a little EVOO and rosemary for 10 minutes.
Take it off the heat and cook your orecchiette pasta with plenty of water and salt.
Open the can of chickpeas, rinse them, and transfer nearly all of them into your blender together with the cooked and cooled pumpkin. Leave a few chickpeas for topping. Feel free to add more rosemary too when blending.
Blend into a creamy sauce. If too thick, you can add a little water.
After you have reached the desired consistency, taste and season.
Drain the pasta, mix it with the sauce, and serve.
Top with the remaining chickpeas, a drizzle of Belmorso EVOO, and the optional extra rosemary for garnish.