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.”
Orecchiette With Pumpkin, Pecans and Shallot Sage Brown Butter
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READY IN:35mins |
SERVES:4-6 |
UNITS:US |
|
Ingredients Nutrition
- pasta (orecchiette)
- 6 tablespoons butter
- 3 tablespoons finely chopped shallots
- 2 teaspoons minced garlic
- 2 tablespoons minced fresh sage
- 3 cups cubed cooked pumpkin
- salt and pepper
- 1⁄2 cup pecans, chopped and toasted
- freshly grated parmesan cheese
Directions
- Cook pasta in lots of boiling salted water until tender.
- Meanwhile, heat butter over medium flame in a large skillet.
- Add shallots, garlic and sage; cook until butter just begins to brown.
- Reduce heat to low and stir in pumpkin.
- Add salt and pepper to taste.
- Drain pasta; toss with pumpkins and pecans. Serve immediately with Parmesan.
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Orecchiette With Pumpkin, Pecans and Shallot Sage Brown Butter