1. Wash and slice the pumpkin, season with a dash of salt, pepper and oil and bake for about 15 minutes at a temperature of 180°C.
2. At the end, mix it in a food processor with a little hot water.
3. Toast the almonds and crumble them then grate the pecorino cheese.
4. Drain the cavatelli slightly underdone and mix them with the pumpkin cream, pecorino cheese and ground pepper.
5. Serve with toasted and crumbled almonds.