For 2 people
200 g of Wide rings pasta
150 g of “Purea di Ceci” Legucrem
200 g of pumpkin
5 cherry tomatoes
500 g of shrimps
1 celery stalk
3 bay leaves
1 cup of milk
2 tablespoons of olive oil
q.s. ground black pepper
Clean the pumpkin, removing the rind, the seeds and all the internal filaments. Wash it, dry it with kitchen paper and cut it into small cubes. In a baking tray lined with baking paper put oil, sliced onion, pumpkin, milk, salt, pepper and rosemary.
Cook in a ventilated oven at 160 c° for 30 minutes. Blend with an immersion blender adding the chickpea cream.
Meanwhile clean the shrimp by removing the heads, legs and carapace. Put the heads in a small pot, add the celery, the bay leaf and the cherry tomatoes.
Cover with water and cook with lid closed for at least 30 min. Cook the pasta in salted water.
In a pan put a tablespoon of oil and the peeled shrimp, after two minutes add the drained pasta and a ladle of fish broth.
Finally add the cream of chickpeas and pumpkin and stir.
Serve it with a drizzle of Evo oil.