Ingredients

The following ingredients have 4 Servings
  • 1 pound Farfelle pasta
  • 4 tablespoons butter
  • 1 medium onion (finely diced)
  • 2 garlic cloves (minced)
  • 2 teaspoons minced fresh sage
  • 15 oz of pumpkin puree (fresh or canned)
  • Kosher salt and freshly ground pepper
  • 1/2 cup mascarpone cheese (sub cream cheese if necessary)
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 cup walnuts (toasted and rough chopped)
  • 1/4 cup snipped chives
  • 1/4 cup Parmesan cheese (grated)

Instruction

  • In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 1/2 cups of the cooking water. Put the pasta in a bowl and mix with just enough olive oil to keep it from sticking.
  • In the same pot, melt the butter and heat on medium until it starts to turn a golden brown.
  • Immediately add the onion, garlic and sage and cook over moderately low heat until the onion is softened, about 7 minutes.
  • Put the onion mixture and pumpkin puree into a food processor and process until smooth. Season with salt and pepper.
  • Return the puree to the pot and cook over medium low heat until hot. Mix in the mascarpone and Parmesan cheese; cook on medium low heat until cheeses are incorporated..
  • Add the reserved cooking water and mix in thoroughly. Add the pasta and toss to coat and heat through. Season with salt and pepper.
  • Transfer the pasta to serving plates or bowls and top with chives, toasted walnuts and additional Parmesan cheese.