Pumpkin Rigatoni with Rosemary Walnut Crispies

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.

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Ingredients

• 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 kosher salt
• squeeze of lemon
• 1 lb. rigatoni
• Rosemary Walnut Crispies
• 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

Instructions

1. 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.
2. Pasta: Cook according to package directions. Drain.
3. 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.
4. 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.

Original Recipe Article from pinchofyum.com

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