Monday, October 10, 2011

Pumpkin Rigatoni

There is nothing quite as wonderful as fall cooking. I love everything about fall, the temperature, the weather, the leaves, the food... especially the food.
This is the first fall dish I have made this year, and is there a better ingredient to use then pumpkin?

This pasta was incredibly simple, and equally delicious.

  • 1/4 cup pine nuts toasted
  • 2 Tbsp butter
  • 2 leeks, white part only, finely sliced
  • 1 kg pumpkin, diced
  • 1/2 tsp ground nutmeg
  • 500g rigatoni
  • 1 1/4 cups heavy cream
  • parsley (optional)
  • Parmesan cheese
Toast pine nuts in a toaster over for a few minutes. Make sure to keep a close eye on them as they will burn very quickly.
Heat the butter in a large saucepan over low heat. Add the leek, cover and cook, stirring occasionally, for 5 min. Add the pumpkin and nutmeg, cover and cook for 8 min.
Cook the pasta in a large pot of salted boiling water until al dente, and drain.
Add the cream and 1/4 cup of water to the pumpkin and bring to a boil. Cook while stirring occasionally for 8 min or until the pumpkin is tender. Mix the pasta and sauce together and toss in half of the pine nuts.
top with remaining pine nuts, some freshly grated Parmesan cheese, and parsley.


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