Orecchiette With Pumpkin, Pecans and Shallot Sage Brown Butter |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce. Ingredients:
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:
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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