Name: Creamy Pumpkin Pasta
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1/2 cup (50 g) pecans, chopped; 1/3 cup (30 g) panko breadcrumbs; 3 tbsp butter; 2 tbsp sage leaves, finely chopped; 2 tbsp chives, finely chopped; 1/4 tsp red pepper flakes; 1 lb (450 g) rigatoni; 4 oz (115 g) pancetta, diced; 2 garlic cloves, chopped; 2 cups (500 ml) unsweetened pumpkin or squash purée, homemade or store-bought; 1 cup (250 ml) chicken broth; 1/2 cup (125 ml) 15% cooking cream or 35% cream; 3/4 cup (55 g) fresh Pecorino cheese, finely grated

Note from Ricardo

To make homemade purée, cut a small 2.2 lb (1 kg) pumpkin or a butternut squash in half. Remove the seeds and drizzle the pumpkin with olive oil. Season with salt and pepper. Place the pumpkin cut-side down on a baking sheet lined with a silicone mat or parchment paper. Bake on the middle rack of an oven preheated to 400°F (200°C) for 45 minutes or until the pumpkin is tender when poked with the tip of a knife. Let cool, then remove the pumpkin flesh with a spoon. Compost the skin. The purée will keep for 5 days in an airtight container in the refrigerator or for 3 months in the freezer.

Creamy Pumpkin Pasta

Categories

Ingredients

Crunchy Breadcrumbs

Pasta

Preparation

Crunchy Breadcrumbs

Pasta

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Hand Blender