Pumpkin Rigatoni with Rosemary Walnut Crispies
Ingredients
- 2 tablespoons 2 tablespoons butter
- 4 garlic cloves , thinly sliced or minced
- 1 cup 1 cup pumpkin puree
- 1 cup 1 cup chicken or vegetable broth
- 1 cup 1 cup heavy cream
- 12 kosher salt – teaspoons
- lemon squeeze of
- 1 rigatoni lb.
- 1 cup 1 cup walnuts , chopped
- 1 tablespoon 1 tablespoon rosemary leaves finely chopped fresh
- 1 tablespoon 1 tablespoon melted butter
- 12 brown sugar – tablespoons (I like 2)
- 1/2 teaspoon 1/2 teaspoon salt kosher (more to taste)
- black pepper to taste
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Instructions
- 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 saute until fragrant (do not brown the garlic – it tastes bitter). Add the pumpkin and broth; simmer until smooth. Add the cream and salt; simmer until the sauce coats the back of a spoon. Add a little squeeze of lemon juice if you’re into that. Add cooked pasta to the sauce.
- Assemble: Serve pasta in shallow bowls with a sprinkle of the walnut crispies on top, and a little sprig of rosemary for a fancy garnish if, you know, you’re fancy.
Source
Original recipe: View Original