Triple pasta with Hokkaido pumpkin, Hippo Tops and vegan pesto

Vegan dish, containing gluten.


  • 300g Hokkaido pumpkin
  • nutmeg
  • cumin
  • seasoned sea salt
  • 100ml extra virgin olive oil
  • 60g shallots
  • garlic
  • toasted black sesame
  • 100 g Penne Rigato NI
  • 2 Kaffir Lime Leaves
  • 200 ml beetroot juice
  • water
  • 100 g Farfalle No.85
  • Saffron
  • 100 g Fussili No.48
  • 10 pcs Hippo Tops (watercress)
  • 10 pcs Salad Pea
  • 10 g lemon caviar pearls
  • 60 g vegan pesto

Vegan pesto

  • 200 ml extra virgin olive oil
  • 50 pcs Salad Pea
  • 16 punnets Tahoon Cress
  • 8 punnets Rock Chives
  • 40g pine nuts
  • toasted lime zest
  • 200g cedro
  • sea salt



  • Clean the Hokkaido pumpkin and fry with skin. Clean the core blossoms and fry crispy with nutmeg, cumin and sea salt. 
  • Sauté the shallots with garlic and black toasted sesame. 
  • Cook the Penne Rigato NI with sea salt and Kaffir Lime Leaves in the beetroot juice and water. 
  • Cook the Farfalle with saffron and sea salt. 
  • Cook the Fussili with sea salt. 
  • Decorate with the Hippo Tops, Salad Pea, lemon caviar pearls and vegan pesto. 

Vegan pesto:

  • Mix all ingredients. 

Recipe: Marcel Thiele

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