Pastas

Pumpkin Rigatoni with Rosemary Walnut Crispies

cathysmaha

Pumpkin Rigatoni with the savory, delicious rosemary walnut crispies is a real treat. Daughter, Megan, first made this (substituting the pasta) and it was divine. I made it a couple of weeks later and, again, loved the results. The Rosemary Walnut Crispies can be made in advance to save prep time. I opted to add cooked, shredded chicken to add some protein, a nice addition. The rosemary walnut crispies would be delicious on a pear or other fall salad!

Pumpkin Rigatoni with Rosemary Walnut Crispies

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
  • Optional: 2 cups shredded, cooked chicken breast
  • 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
DIRECTIONS:
  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. Optional: stir in shredded chicken
  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.

Recipe from PinchofYum with modification to add chicken.

Leave a comment