November 04, 2016
Comfort Food, Dinner, Lunch,
Main Dish, Dairy, Pasta, Vegetables, Pumpkin , North American, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Fall/Autumn, Winter, Weeknight Meals, Stove Top more
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"This is a great Fall dish; and, not difficult to prepare. I take advantage of a store bought tortellini or ravioli to make this quick cooking. Personally, I like to use tortellini; but, either works just as well. I usually get the fresh pasta from the grocers deli (or an Italian market); but, you can use frozen if that is all that is available. Great to serve brussels sprouts or roasted beets on the side. This can be served as a main dish or side dish."
Nuts ... Saute the nuts in a dry non-stick pan, on medium heat. They only take 2-3 minutes. When you can smell the nuts; they are done. Transfer the nuts to a plate to cool. I like pepitas; but, pistachios or pecans work well too.
Sauce ... Add the butter to a large saute pan; and, bring to medium heat. Add the onion, scallions, garlic, red pepper, red pepper flakes, a pinch of salt and pepper; saute 3-4 for minutes, stirring often - you don't want the garlic to burn. Then, add the pumpkin, half and half, nutmeg; and stir until everything is combined. Bring to just under a boil; don't let it come to a boil; then, reduce to medium low heat, and simmer - approximately 5 minutes.
Pasta ... As the sauce cooks; cook the tortellini in a large pot of salted water, according to package directions. Drain, add the kale and toss; then, set to the side, and keep covered. Remember, if using fresh pasta; it will cook much quicker than frozen.
Finish ... Add the the cheese to the sauce along with the sage; and, stir just until the cheese is melted. Add the sauce to the pot with the pasta and kale; and, toss until combined.
Serve and ENJOY! ... Transfer your dish to a serving platter or bowl; garnish with the nuts, extra cheese if you want; and, reserved scallions. On the side; I like some roasted brussels sprouts or beets.
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