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Tagliare il formaggio Zincarlin a cubetti e riunirlo in un pentolino con la panna. Portare a bollore delicatamente e mescolare fino a quando il formaggio si sarà sciolto. A questo punto, passare il tutto attraverso un colino per ottenere una crema liscia e priva di grumi.
Sbollentare le bietole in abbondante acqua salata e raffreddarle in acqua e ghiaccio. Prelevare le verdure dall’acqua, sgocciolarle, riunirle in un boccale e lavorarle con un frullatore a immersione, aggiungendo olio extravergine di oliva sufficiente a ottenere una crema liscia e omogenea.
Pelare a vivo il pomelo e tagliarlo a dadini.
Cuocere i tagliolini in abbondante acqua salata per 2 minuti e, quando verranno a galla, scolarli e unirli al pesto di bietole. Mescolare bene.
Per comporre il piatto: servire i tagliolini al pesto di bietole aggiungendo la crema di formaggio Zincarlin e finire con il pomelo a dadini e i semi di zucca tostati tritati grossolanamente.
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