PENNE WITH PUMPKIN CREAM, FUNGHI PORCINI AND BALSAMIC VINEGAR
- 13 ounces Barilla Penne Pasta
- 10 1/2 ounces Pumpkin
- 7 ounces Porcini Mushrooms
- 2 ounces Shallots
- 1/3 ounce Parsley
- 1/8 teaspoon Rosemary
- 1/8 teaspoon Rosemary
- 2 tablespoons Extra virgin olive oil
- 4 cups Water
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 2 tablespoons Balsamic vinegar
Penne Rigate
CHEF'S NOTE
Marcello Zaccaria