PESTO, PUMPKIN, HAM AND CHEESE GRATIN
Portions : 4 - Preparation time : 15 minutes - Cooking time : 25 minutes
Ingredients
- 500 ml (2 cups) pumpkin cubes
- 15 ml (1 tablespoon) fat of your choice (butter, oil or Mycryo cocoa butter)
- 2 sprigs thyme, leaves removed
- 2 garlic cloves, minced
- 250 ml (1 cup) chicken broth
- 4 portions short pasta of your choice (fusilli, penne, etc.), cooked
- 8 thin slices white ham, chopped
- 250 ml (1 cup) béchamel sauce
- 250 ml (1 cup) mozzarella, grated
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 190°C (375°F).
- In a hot skillet, brown pumpkin cubes coated with Mycryo butter, or in the fat of your choice, for 2 to 3 minutes.
- Add thyme, garlic and chicken broth. Simmer for a few minutes, until the liquid has reduced to almost dryness. Add salt and pepper and check seasoning.
- In a large bowl, combine the béchamel sauce and pumpkin cubes. Add ham.
- Add cooked pasta to prepared mixture. Line a gratin dish and cover with grated cheese. Bake for 20 minutes.
