Ready to cozy up with a delicious and creamy pumpkin pasta? This pasta recipe is a perfect fit for the winter season! Ingredients: 650 g already cleaned pumpkin (about 850 g with the peel) 3 tbsp extra virgin olive oil 1 fresh chili pepper (optional) 1 clove garlic (2 if small) 360 Barilla Fusilli 1 tuft parsley 1/2 litres water Method: 1. Clean the pumpkin by removing the peel, seeds and filaments, then cut it into cubes. 2. In a saucepan, fry a clove of garlic (or 2 if you prefer a stronger flavour) and a chopped chili pepper in three tablespoons of extra virgin olive oil. 3. Add the pumpkin into the sauce pan and let it brown for a few minutes. 4. Add two glasses of water (about 400 ml) and a teaspoon of salt. 5. Cover with a lid and let the pumpkin cook for about 20 minutes. 6. Remove the clove of garlic, crush the pumpkin with a fork or wooden spoon, add the pasta and if necessary, add salt and the remaining water. The pasta will have to cook like a risotto: it will need enoug...