Summary

Ingredients

• 500 g penne, or spahetti, black
• 400 g pumpkin (s), uncleaned
• 100 g tomato (s), dried, pickled in oil
• 1 chilli pepper (s), fresh, red
• 1 bunch spring onion (s)
• 2 tablespoon lemon juice
• 2 tablespoon vinegar
• 8 tablespoon olive oil
• pepper

For the sauce: (herb cream)

• 1 bunch chives
• 1 bunch parsley
• 1 bunch basil
• 150 g yourt
• 150 g crème fraîche
• salt
• pepper

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Instructions

1. Cook the pasta in plenty of salted water until al dente, rinse in cold water so that it does not stick together and drain.
2. Peel and clean the pumpkin and cut into 1 cm thick slices. Draw a bone about 5 cm long on a cardboard and cut it out. Place on the pumpkin pieces and cut out all around with a knife. Cook the pumpkin bones in boiling salted water for about 4 minutes, rinse in cold water and drain.
3. Cut the tomatoes into strips. Slit, core and wash the chilli pepper. Then cut into very fine strips. Wash and clean the spring onions and cut into very fine rings.
4. Whisk the lemon juice, vinegar, oil, salt and pepper with a fork. Mix with the pasta and all the crushed ingredients. To taste.
5. For the herbal cream, wash the herbs, pat dry and chop finely. Mix the yogurt and crème fraiche with the herbs and season with salt and pepper. Place the herbal cream next to the salad.