Triple pasta with Hokkaido pumpkin, Hippo Tops and vegan pesto

• 300g Hokkaido pumpkin
• nutmeg
• cumin
• seasoned sea salt
• 100ml extra virgin olive oil
• 60g shallots
• garlic
• toasted black sesame
• 100 g Penne Rigato NI
• 2 Kaffir Lime Leaves
• 200 ml beetroot juice
• water
• 100 g Farfalle No.85
• Saffron
• 100 g Fussili No.48
• 10 pcs Hippo Tops (watercress)
• 10 pcs Salad Pea
• 10 g lemon caviar pearls
• 60 g vegan pesto

Vegan pesto

• 200 ml extra virgin olive oil
• 50 pcs Salad Pea
• 16 punnets Tahoon Cress
• 8 punnets Rock Chives
• 40g pine nuts
• toasted lime zest
• 200g cedro
• sea salt

Salad:

• Clean the Hokkaido pumpkin and fry with skin. Clean the core blossoms and fry crispy with nutmeg, cumin and sea salt. 
• Sauté the shallots with garlic and black toasted sesame. 
• Cook the Penne Rigato NI with sea salt and Kaffir Lime Leaves in the beetroot juice and water. 
• Cook the Farfalle with saffron and sea salt. 
• Cook the Fussili with sea salt. 
• Decorate with the Hippo Tops, Salad Pea, lemon caviar pearls and vegan pesto. 

Vegan pesto:

• Mix all ingredients. 

Recipe: Marcel Thiele