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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pumpkin Pasta Recipe

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This recipe for Pumpkin Pasta is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup pepitas
2 pounds (about 2 wedges) or 1/2 cheese pumpkin, peeled and seeded (cheese pumpkins have light tan skin and orange flesh)
Cooking spray or a drizzle of oil, for coating pumpkin
Salt
2 tablespoons EVOO – Extra Virgin Olive Oil
1 small onion, grated or finely chopped
4 cloves garlic, grated or finely chopped
Black pepper
A few grates (1/8 teaspoon) fresh nutmeg
About 1 1/2 cups chicken or vegetable stock
2 sprigs rosemary, stemmed and finely chopped
1 pound bucatini or pappardelle
4 tablespoons butter
16 leaves sage
A handful Tuscan kale, leaves stripped and very thinly sliced
Grated Pecorino cheese (tangy, salty) or Parmigiano-Reggiano (nutty), to serve
Directions:
Directions:
Toast the pepitas on a small sheet tray in a 350°F oven for 6-7 minutes or toast in a small skillet over moderate heat.
 
Preheat oven to 425°F.
 
Peel pumpkin and spray with cooking spray or drizzle with olive oil; season with salt. Roast to just tender but not brown, about 25 minutes; cool.
 
Shred pumpkin with the large side of a box grater or shred it with tines of 2 forks.
 
Bring a large pot of water to a boil for pasta.
 
Heat a large skillet over medium-high heat with EVOO, 2 turns of the pan. Add onions, garlic, salt, pepper and nutmeg, and sauté 5 minutes. Add stock and rosemary, and reduce heat to a low simmer. Stir in grated pumpkin and simmer 15 minutes.
 
In a small skillet, melt butter over medium heat. Add sage and crisp leaves; remove to cool on a paper towel. Pour brown butter into pumpkin sauce and wilt in the shredded kale.
 
Salt boiling pasta water and drop pasta, cook to 1 minute less than suggested on package for al dente, reserving 1 cup water before draining. Add starchy water to pumpkin sauce.
 
Toss drained pasta with pumpkin sauce and a few handfuls of grated cheese. Garnish with pepitas and crispy sage leaves.
Number Of Servings:
Number Of Servings:
4 to 6 servings

 

 

 

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