Pear and walnut stuffed pumpkin bundles with fresh herbs pesto
Ingredients:
1’5 rectangles of pumpkin about 3 cm x 8 cm
1 kg of ripe conference pears
350g of walnuts
75g of fresh white cheese
150g of toasted pine nuts, extra virgin olive oil, chives, parsley, basil and fresh cilantro
80g of grated Parmesan cheese
Salt and ground white pepper
Preparation:
With a mandoline cut thin long strips of pumpkin, Blanche them for a minute in boiling salted water, cool them down immediately and set aside.
Roast the pears in the oven and once cooked peel, core, and mash them. Mix the pear puree with chopped walnuts and the fresh cheese, leave to cool. This will be the stuffing for the bundles.
Method:
In pestle and mortar, crush the pine nuts with Parmesan cheese and fresh herbs, mix it all with olive oil to get a tasty pesto. Check the taste to ensure no particular herb is predominating, season with salt and pepper and set aside.
Arrange 2 pumpkin strips in the form of a cross, put a tablespoon of the pear and walnuts mass in the center and fold the strips to close, turn the bundles upside down. Prepare 6 bundles per serving.
Presentation:
Spoon the pesto over each bundle, decorate with a few leaves of the remaining herbs and serve neither hot nor cold.
Alternatives:
You can change the pumpkin for carrot and prepare the stuffing with steamed vegetables with diced bacon
