Buckwheat spaghetti, yellow pumpkin and chili: Dolce ma forte

Procedure

Clean the pumpkin, cut it into cubes and boil it in salted water.
Blend and balance the salt.
Cut the hot chilli pepper into julienne strips.
Cook the pasta in plenty of salted water, drain when al dente.
Toss the spaghetti in a pan with garlic and EVO oil over a high flame.
Create a pumpkin base on the plate, lay the pasta on top and garnish with the hot chilli pepper.