Pumpkin Pasta

              

 

 

Pumpkin on Penne Pasta

Cut the pumpkin into cubes, then steam until nearly cooked, firm but slightly tender.

Chop finely and saute (in olive oil) three or four cloves of garlic, add pine nuts and saute until lightly golden brown.

Gently mix the sauteed garlic, pine nuts with Parmesan cheese and a cup full of fresh cilantro.

In the same pan that you sauteed the garlic, saute until tender the steamed pumpkin (add olive oil if needed.)

Then add the garlic pine nut mixture to the pumpkin. Splash some cognac (optional) stir until well mixed.

Salt and pepper to taste.

Serve over al dente penne pasta.

xxx

 

Comments

[Diogenes]

What a great photo. At first I thought it was a cantaloupe. Great color! I know I, and I'm sure many of your other readers, would love to just pop over for this dinner. ;-)

[Barbara Greenberg]

Wonderful, Corey! What amount of pine nuts do you use, more or less? Half a cup - less? And is this pasta for 4, so 325-400 grams of pasta?

Thanks.

[Jeanne]

thanks for your wonderful and delicious recipes.
Love and hugs

[Anne]

I love pumpkin or butternut squash pasta - in every form! Thanks for this new combo to try - especially the splash of cognac!

[Ali]

This is s keeper of a recipe looking forward to doing this....maybe adding an onion with the garlic...
Thanks

Ali

[Sel]

don't know if this is a french recipe, but it is really nice to receive
recipes from you...pass some more to us...

[Leigh NZ]

Yum I’m definitely going to try this! X

[French la Vie]

Pasta is 500 grams
Half a cup would be more than enough, a fourth is good.

[Sarah Webb]

pumpkin pasta sounds ah-mazing!! another muse meal for sure!! ;0)

[Chris Wittmann]

Do you use Musquee de Provence pumpkin Corey? I do have one, and this recipe sounds luscious. Please do keep me updated on your Brocante Shop goodies, I am in love with the shell painting of the ship on your newest blog post :)