Creamy Pumpkin Pasta with Pine Nut Gremolata
Ingredients:
- 12 oz. rigatoni
- 2 tbsp. olive oil, divided
- 12 fresh sage leaves
- 1/4 c. pine nuts, toasted and roughly chopped
- 1 tsp. finely grated lemon zest
- 1 shallot, finely chopped
- 2 cloves garlic, pressed
- Kosher salt and freshly ground black pepper
- 1 c. canned pure pumpkin
- 2 oz. Parmesan cheese, grated (about 1/2 cup), plus more for serving
- 1/4 c. heavy cream
- 1/8 tsp. fresh grated nutmeg
Directions:
- Cook the pasta according to the package directions. 1 cup cooking water should be set aside; drain pasta and return to saucepan.
- In a large saucepan over medium heat, heat 1 tablespoon oil. Cook until the sage is crisp, 2 to 3 minutes. Transfer with a slotted spoon to a dish lined with paper towels; when cool, crumble into bits. In a mixing bowl, combine sage, pine nuts, and lemon zest.
- To the saucepan, add the remaining 1 tablespoon oil, shallot, and garlic. Season with salt and pepper to taste. Cook, stirring occasionally until the vegetables are soft, 1 to 2 minutes. Combine the pumpkin, Parmesan, heavy cream, nutmeg, and 1/2 cup of the leftover pasta water in a mixing bowl. Cook for 3 to 5 minutes, or until somewhat thickened. Season with salt and pepper. (If desired, purée with an immersion blender or a normal blender until smooth.) Stir in the pasta to mix (add more pasta water if sauce seems too thick). Serve with Pine Nut Gremolata on top.
