Ingredients for 4 people:

300 g of Fresh Egg Tagliatelle

1 tab Yellow Pumpkin Pesto Fresco SIPO

50g Unsalted Butter

Salt and Pepper To Taste.

100 g of sweet gorgonzola

50 g Grated Parmigiano Reggiano to taste

1 sprig of parsley

some Sage leaves

Nutmeg

Method:

Heat the butter and the sage in a non-stick pan over a medium-low heat. Add the Yellow Pumpkin Pesto Fresco SIPO, add a ladle of pasta cooking water, bring to a gentle simmer and Gorgonzola Cheese. Season with nutmeg, salt and pepper to taste.

Meanwhile, bring a large pan of salted water to the boil. Cook the Tagliatelle for few minute, then drain and toss with the pumpkin and gorgonzola cheese sauce add Parmigiano Reggiano and serve by decorating with chopped parsley.