Pumpkin Pasta with Spring Onion Oil

Method

1. Cut the pumpkin into quarters and remove the seeds and filaments.
2. Wrap each quarter in aluminum foil.
3. Place on a baking tray lined with foil and roast at 180°C (350°F) for 90 minutes.
4. While still hot, scoop out the pumpkin flesh with a spoon, being careful not to break the skin.
5. Add extra virgin olive oil and a pinch of salt, then blend until smooth to obtain the pumpkin cream. Set aside.
6. For the spring onion oil: roughly chop the green parts of the spring onions.
7. Place in a blender with an equal amount of sunflower seed oil (it's best to prepare this the day before for a more persistent color).
8. Blend thoroughly until fluid, then strain through a fine-mesh sieve. Set aside.
9. Chop the white base of the spring onions to use for the soffritto.
10. Peel and dice the potatoes, then place them in cold water to prevent browning.
11. In a saucepan, heat extra virgin olive oil and sauté the spring onion bases and diced potatoes. Smaller potato pieces will cook faster.
12. Add two bay leaves, salt, and pepper.
13. Stir in the pumpkin cream and mix well.
14. Add vegetable broth until the mixture reaches a creamy consistency. Cover and cook for 10 minutes.
15. When the potatoes are almost cooked, add the pasta and more broth if needed. Cook the pasta directly in the saucepan, stirring occasionally. Remove the bay leaves.
16. Turn off the heat and finish with butter and grated Grana cheese, stirring to emulsify. Adjust salt and pepper to taste.
17. Plate the pasta, drizzle with the spring onion oil, and garnish with pumpkin seeds.