Sausage Tortellini With Pumpkin Alfredo

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.