Spaghetti with Pumpkin Cream and Taleggio

Method

1. Start with the black kale: remove the leaves and place them on a baking tray. Cook in a preheated ventilated oven at 170°C for 20 minutes.
2. Cut the pumpkin into four parts, place in a bowl, cover with plastic wrap, and microwave for 5 minutes (or bake in oven).
3. Cut the leek and fry it.
4. Once the pumpkin is cooked, scoop out the pulp, put it in a blender, add a pinch of salt and a splash of water, and blend until smooth. Set aside.
5. Now the crispy black kale: grind it in a spice grinder to make a powder. This will be the special final touch.
6. In a pan, heat the pumpkin cream. Add small pieces of taleggio cheese and let it melt gently.
7. Meanwhile, cook spaghetti in salted water. Drain al dente into the cream, add a drizzle of oil and a grating of pepper.
8. Plate: make a nice nest, sprinkle with black kale powder and fried leek.