Fusilloni with Pumpkin Cream, Cod, and Olives – Authentic Italian Recipe

Savor the rich flavors of Fusilloni with Pumpkin Cream, Cod, and Olives, an exquisite Italian recipe for your autumn menu.

Introduction to Fusilloni with Pumpkin Cream, Cod, and Olives

The Fusilloni with Pumpkin Cream, Cod, and Olives is a perfect first course for autumn menus, where warm and enveloping flavors meet the intense taste of fish. The velvet sweetness of the Delica pumpkin blends with the savory saltiness of cod and the distinct aroma of Taggiasca olives, creating a harmonious and surprising balance. This simple yet refined recipe is ideal for those who love contrasts in taste and creamy textures.

Preparing this variation of traditional pumpkin pasta is a way to bring a colorful and fragrant fish dish to the table, sure to impress at the first bite. The scent of rosemary and the fresh note of lemon enhance every ingredient, offering an original idea to surprise guests and family alike. Perfect for a Sunday lunch or an elegant autumn dinner, the Fusilloni with Pumpkin Cream, Cod, and Olives combines seasonal flavors and genuine ingredients, celebrating creativity.

Here are other autumn first courses for your menus:

• Pasta with Pumpkin Cream, Speck, and Black Cabbage
• Maccheroni with Pumpkin Cream and Flambéed Shrimp
• Pasta with Pumpkin, Gorgonzola, and Amaretto
• Pasta with Pumpkin and Speck

Ingredients

• 400g Fusilloni
• 300g Delica pumpkin
• 200g salted cod
• 100g Taggiasca olives
• 1 clove of garlic
• Fresh rosemary
• 1 lemon
• Olive oil
• Salt and pepper to taste

Instructions

1. Begin by soaking the salted cod in water for 24 hours, changing the water several times.
2. Peel and dice the Delica pumpkin, then boil it in salted water until tender.
3. In a pan, heat olive oil and sauté minced garlic and rosemary until fragrant.
4. Add the cod, diced pumpkin, and a splash of lemon juice, cooking until the fish is fully cooked.
5. Blend the mixture until smooth to create the pumpkin cream.
6. Cook the Fusilloni according to package instructions. Drain and reserve some pasta water.
7. Toss the Fusilloni in a pan with the pumpkin cream, adding reserved pasta water as needed for consistency.
8. Serve topped with sliced Taggiasca olives and a drizzle of olive oil.

Total Time: 45 min
Cuisine: Italian