A dish that screams autumn with its savory, seasonal and warm flavors.
1. In a large saucepot of salted boiling water, cook the DaVinci Orzo until al dente. Drain and reserve 1 cup of the pasta cooking liquid. Transfer the orzo to a large bowl, coat lightly with olive oil and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1 minute, until softened and lightly browned.
3. Add the pumpkin puree, chili garlic sauce, mustard, nutmeg, and salt and stir to combine. Pour in the reserved pasta water and simmer on medium heat for about 5 minutes. Add the grated cheddar to the sauce, stirring until evenly incorporated and melted, about 3 minutes.
4. Pour the pumpkin-cheddar sauce over the bowl of DaVinci Orzo and fold it in gently to combine. Toss in the arugula leaves and pepita seeds. Transfer the pasta to plates, drizzle lightly with olive oil, and serve warm.
This Summer Salad, complete with soft burrata cheese, fresh figs, and juicy blackberries, is drizzled with DaVinci Extra Virgin Olive Oil for a true DaVinci Masterpiece.
Everyone needs an amazing classic spaghetti bolognese recipe in their repertoire. Great for a midweek meal or for meal prep as it freezes well. Nothing beats the heartiness of this recipe.