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Orecchiette With Pumpkin, Pecans and Shallot Sage Brown Butter

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“From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta in lots of boiling salted water until tender.
  2. Meanwhile, heat butter over medium flame in a large skillet.
  3. Add shallots, garlic and sage; cook until butter just begins to brown.
  4. Reduce heat to low and stir in pumpkin.
  5. Add salt and pepper to taste.
  6. Drain pasta; toss with pumpkins and pecans. Serve immediately with Parmesan.

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