Pumpkin Rigatoni
- 2 Tablespoons butter
- 4 cloves garlic, thinly sliced or minced
- 1 cup pumpkin puree
- 1 cup chicken or vegetable broth
- 1 cup heavy cream
- 1-2 teaspoons salt
- 1 lb. rigatoni
Rosemary Walnut Crispies
- 1 cup walnuts, chopped
- 1 Tablespoon finely chopped fresh rosemary leaves
- 1 Tablespoon melted butter
- 2 Tablespoons brown sugar
- 1/2 teaspoon salt
- Black pepper to taste
Rosemary Walnut Crispies: Preheat oven to 375 degrees. Run the walnuts through a food processor until they have a chopped texture. Arrange chopped walnuts on a small sheet pan and toast in the oven for 8-10 minutes. Remove from the oven and toss with rosemary, butter, sugar, salt and pepper. Set aside to cool.
Pasta: Cook according to package directions. Drain.
Pumpkin Alfredo Sauce: While the pasta cooks, heat the butter in a skillet over low heat. Add the garlic and sauce until fragrant. Add the pumpkin and broth, simmer until smooth. Add the cream and salt; simmer until the sauce coats the back of a spoon. Add the cooked pasta to the sauce.
Assemble: Serve pasta in shallow bowls with a sprinkle of the walnut crisps on top.
Enjoy!
