Shiitake Pumpkin Orzo with Chili Pecorino

For the shiitake squash orzo with chili pecorino, heat the olive oil in a frying pan. Peel and press the garlic, slice the spring onions and sauté both in the pan for 1 minute.

Add the pasta and stir-fry everything together for another minute so that the pasta mixes with the oil and garlic.

Peel and seed the squash and cut into cubes. Mix in the squash cubes and sauté, turning occasionally, for 5 minutes.

Meanwhile, bring the stock to a boil in a small saucepan and keep at a simmer. Gradually pour the stock to the noodles, stirring occasionally and making sure the noodles are always just covered with liquid.

After 10 minutes, stir in the shiitake mushrooms, continuing to add stock until the noodles are al dente. Remove the frying pan from the heat, stir in the butter and season the orzo with salt and black pepper to taste.

Sprinkle the grated cheese, chili and mint over the orzotto, garnish the shiitake-pumpkin orzotto with chili pecorino with mint leaves and serve.

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