• 1Lb PGI Gragnano Occhi di Lupo
• 0,33Lb chestnuts 
• 0,22Lb chiodini mushrooms 
• 0,22Lb pleurotus mushrooms
• 0,25Lb pumpkin
• 1 red onion from Tropea
• 1 thyme sprig
• 0,22Lb grated Parmigiano Reggiano
• 2 tbs evoo 
• Salt and chili pepper to taste 

Directions:

Clean the pumpkin and cut it into cubes. Brown the shallot cut into julienne and the chilli pepper, add the pumpkin and cook with half a ladle of boiling water. Clean and cut the mushrooms, sauté them with the garlic in a pan and then blend a part of them with the help of a blender. Shell the chestnuts and blanch them in water for 20 minutes. Cook Occhi di Lupo and drain it al dente, keeping aside a little cooking water. Combine the pasta with the pumpkin, mushrooms, mushrooms cream and Parmigiano. Add the thyme, season with salt and serve.