Cook the Fusilli for 11 minutes in plenty of water with a little salt, prepare the sieved cottage cheese, add the nutmeg and salt. Boil the pumpkin lightly in water, sauté it with a little oil and dress with honey. Beat the tarragon, pine nuts, pecorino, 200 ml of extra virgin olive oil, salt, pepper and 50 g of crushed ice with a little butter until obtaining a very light, aromatised pesto. Put the fusilli inside 4 6 cm steel rings. in diameter, alternating them with a layer of cottage cheese and a layer of pumpkin, then place them on a buttered tray and bake them for approximately 3 minutes.
Then let them rest for a minute.
Heat the 4 plates, pour over the tarragon sauce, place the fusilli and garnish with grated fresh pecorino cheese. two.