In this dish the pumpkin, butter, and parmigiano reggiano are a perfect combination of flavors, but the fresh sage is what really transforms those flavors from good to great. The chopped walnuts added just before serving finish the dish with the perfect amount of crunch and texture. The flavor combination here is so simple, yet so perfect.
Pumpkin Sage Tortellini
- 2 (8oz.) bags Three Cheese Tortellini (I use Barilla)
- 1/2 pound sweet butter
- 8 leaves fresh sage, plus more for garnish
- 1/2 cup pumpkin puree or pumpkin pie filling
- 1/2 cup grated Parmigiano Reggiano cheese
- 1/4 cup chopped walnuts (optional)
- In a large pot, bring 6 quarts of water to a boil. (Once boiling, add 2 Tablespoons salt.)
- While the water is coming to a boil, heat butter and sage leaves over medium high heat in a large saute pan and cook until the butter turns golden brown and spatters a bit.
- Add the pumpkin puree to the pan and remove from heat. Mix together and set aside.
- Drop the tortellini in the salted boiling water and cook according to the package instructions. Drain in a colander and immediately toss in the pan with the pumpkin sage butter mixture.
- Heat the pan over medium heat and toss until pasta is well-coated and heated through.
- Mix in the Parmigiano Reggiano and toss. Serve immediately and top with chopped walnuts (optional) and fresh sage leaves.
Yield: 4 servings
*Recipe slightly adapted from a free online cookbook download put out by Barilla a few years ago. The recipe stated this dish was inspired by Ashley Judd's favorite pasta dish and was recreated by Mario Batali.