members recipes

I did not really know what I was going to do, while the boiling salted water asked for the pasta to be tossed in, and the garlic risked to become too golden

Ingredients
garlic
evo oil
grated pumpkin
marjoram
cherry tomato
speck di Sauris
gorgonzola cheese

Method
I picked the very last cherry tomato from the unique plant in my orto, grasped a few marjoram leaves from the herbs pot and added them to the garlic in the pan to gain time and stop garlic to overcook alone, then grated a piece of pumpkin I had in the fridge. I was quite happy with that, but it seemed too savorless, so some speck cut into pieces was added to melt its fat and at the very end, short before the cooked garganelly pasta, a piece of gorgonzola cheese cut into little chuncks melted only with the warmth of the pan on a switched off fire

I store here this recipe to find it when I\'ll do not know what to do at the last moment
:wave: