Preparation:

For the bisque: sauté the chopped vegetables in a frying pan with a little oil for a few minutes. Remove the heads from the prawns and set the tails aside. Toast the heads briefly with the vegetables, then deglaze with the white wine and brandy. Allow to evaporate, add the flour and toast for another minute. Add the tomato puree, cover with cold water and allow the bisque to thicken over a low heat for about 20 minutes. If you crush the prawn heads with a wooden spoon while cooking, the bisque will be even tastier. For the pesto: blend the pistachios with the parsley, oil and salt to the right consistency. Add more oil if necessary. Boil the pasta and, while it is cooking, transfer the pesto to a frying pan and heat over a gentle heat, diluting it with a little of the bisque (filtered through a strainer) and some of the pasta cooking water. Add the prawn tails: one half of them whole and the other half roughly chopped, and cook for a few minutes. Drain the pasta al dente and toss in the pan with the sauce.

Preparation:

To prepare the pasta with pumpkin, first peel the pumpkin and cut into small cubes. In a frying pan, melt the butter, add the sage and then the pumpkin. Cook for 5 minutes, then add 1 ladle of water, add salt and pepper to taste and cook for another 10 minutes. In the meantime, wash the swordfish, remove the skin and cut it into cubes. Grease a frying pan with extra virgin olive oil, crush the garlic and let it brown, then add the swordfish and cook for 2/3 minutes and set aside. Cook the pasta in plenty of boiling, salted water for 9 minutes and in the meantime, finely grind the pistachios. Using a hand-held blender, purée the pumpkin, pour into a wok and add the swordfish. Set aside two ladles of cooking water, then drain the pasta and add it to the wok together with the pumpkin and swordfish; turn on the heat and toss the pasta, if it is too dry, add a ladle of cooking water. Serve your pasta with the pumpkin and sprinkle each plate with a generous helping of coarsely ground pistachios.

Preparation:

To prepare pasta with porcini mushrooms, sausage and crumbled chestnuts, first remove the outer skin from the chestnuts, but leave the film on the inside. Pour the chestnuts into a pan full of water together with the fennel seeds, cover with a lid and leave to cook for 30 minutes. Once this time has elapsed, prick the chestnuts with a toothpick to check that they are cooked and if so, drain well. Keep them covered and set them aside in a bowl. The steam will soften the outer layer and make it easier to peel them. Once cooled, remove the outer skin of the chestnuts, you will need to obtain about 150 g of clean chestnuts, and crumble some of them with your hands, keeping the other whole ones aside. At this point, clean the porcini mushrooms: using a small knife, remove the end of the mushroom stem and clean the upper part with a damp cloth. If there is too much soil present, rinse it quickly under running water and dry it with kitchen paper. Once all the mushrooms have been cleaned, slice them finely. Now move on to the sausage: cut along the length of the sausage, gently cutting through the outside. Remove the skin and coarsely chop the sausage meat. Then pour the oil into a pan, add the garlic and let it brown. Once it has taken on a nice golden colour, add the sausage and allow it to brown over a high heat. Deglaze with the white wine, remove the garlic and cook for another 10 minutes. Add the sliced mushrooms and a pinch of salt and pepper. Wait 3-4 minutes, stirring occasionally, and add the chestnuts. Add the chopped parsley and cook the pasta in plenty of boiling, salted water. Drain the pasta until it is al dente (after about 8 minutes) and transfer directly to the saucepan, mix everything together and continue cooking for a few minutes to allow the pasta to absorb the flavours. Add the crumbled chestnuts and serve.

Preparation:

Cut the red and yellow peppers into wedges or squares. Place them on a baking tray lined with greaseproof paper with a drop of oil and cook them at 200 °C for about 20 minutes until they are nicely toasted and soft. Boil the pasta in boiling, salted water. Cut the green peppers into small brunoise-size pieces and sauté in a frying pan for a few minutes with a little oil. Transfer the baked peppers to the blender jar with the robiola, a little of the pasta cooking water and a few mint leaves (alternatively, replace with basil) until creamy. Add salt to taste. Drain the pasta after 9 minutes and dress with this cream. Garnish with the chopped green peppers, oil and pepper..