Chifferi rigati with pumpkin and black olives | Pasta De Cecco Estonia Recipes

Ingredients

• 350 g0SX0033
• 40 g stoned black olives
• 1 sprig rosemary
• ½ onion
• 1 scoop vegetable broth
• 1 small bunch Italian parsley, chopped
• 1 clove garlic
• 1 spoon capers
• 400 g freshpumpkin
• 3 tbsp sesame oil
• a few leaves basil, chopped
• salt and pepper to taste