Pumpkin Rigatoni with Rosemary Walnut Crispies
Pumpkin Rigatoni with Rosemary Walnut Crispies! Silky, creamy, savory pumpkin-sauce-bathed rigatoni sprinkled with rosemary walnut crispies. The BEST.
Foto: Pinch of Yum — Lindsay OstromIngredients
- 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 kosher salt
- squeeze of lemon
- 1 lb . rigatoni
- 1 cup walnuts, chopped
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 tablespoon melted butter
- 1 -2 tablespoons brown sugar (I like 2)
- 1/2 teaspoon kosher salt (more to taste)
- black pepper to taste
Steps
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.
Cook according to package directions. Drain.
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.
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.
Loading comments...