Pumpkin Sage Tortellini

Anyone else have a can of pumpkin puree sitting around in the pantry leftover from the holidays?  If so, this is an incredibly easy and delicious way to put it to good use and help clean out the pantry.  But even if you don't have a 4 month old can of pumpkin puree on hand, this dish is so simple, satisfying, and comforting that I encourage you to go to the store and grab a can just so you can make this! 

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

Directions

• 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)

Ingredients

1. In a large pot, bring 6 quarts of water to a boil.  (Once boiling, add 2 Tablespoons salt.)


2. 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.


3. Add the pumpkin puree to the pan and remove from heat.  Mix together and set aside.


4. 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. 


5. Heat the pan over medium heat and toss until pasta is well-coated and heated through. 


6. 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.

Linguine with Shrimp Scampi

When I saw the picture for this recipe in my Barefoot Contessa Family Style cookbook, I knew I wanted to try it.  A few years later, and I finally did. 

Why did it take me a few years to finally make this recipe?  Well, I only have one excuse:  I was intimidated by having to cook raw shrimp.  I'd never cooked raw shrimp before, and the fear of overcooking it and having it turn rubbery was all it took to hold me back.  But now, a few years later, I can successfully say I did it!  And...it was easy!  The instructions to this recipe were spot on and the result was restaurant quality deliciousness.  It was also surprisingly easy to make (especially considering the impressive result), and I had most all of the ingredients already in the house.

Note:  I thought the amount of lemon and garlic was perfect in this recipe as it was written, but I think my husband would have liked a little more garlic and a little less lemon.  But in my mind, she who does the cooking wins.  Maybe next time we'll make it his way.  Either way, both flavors are very easy to adjust to your liking.

Linguine with Shrimp Scampi

Ingredients

• Vegetable oil


• Kosher salt


• 1 1/2 lbs. linguine (I used whole grain)


• 6 Tablespoons unsalted butter


• 5 Tablespoons olive oil


• 3 Tablespoons minced garlic (approx. 9 cloves)


• 2 lbs. peeled and deveined raw shrimp (approx. 32 large shrimp), thawed if frozen


• 1/2 teaspoon freshly ground black pepper


• 3/4 cup chopped fresh parsley


• Grated zest of 1 lemon


• 1/2 cup freshly squeezed lemon juice (about 4 lemons)


• 1/2 lemon, thinly sliced into half-moon rounds


• 1/4 teaspoon hot red pepper flakes

Directions

1.  Bring a large pot of salted water to boil.  Once boiling, drizzle a little vegetable oil in the pot, and then add 1 tablespoon of salt and the linguine.  Cook according to the directions on the package.

2.  While the pasta is cooking, melt the butter and olive oil in a 12-inch heavy-bottomed pan over medium-low heat.  Add the garlic and cook for 1 minute, stirring often to make sure the garlic doesn't burn. 

3.  Add the shrimp, 1 tablespoon of salt, the black pepper, and saute for approximately 5 minutes or until the shrimp have just turned pink, stirring frequently.



4.  Remove from heat.  Add the chopped parsley,  lemon zest, lemon juice, lemon slices, and red pepper flakes to the pan.  Stir to combine.



5.  When the linguine is done cooking, drain the liquid, and put it back in the pot.  Immediately toss together with the shrimp and sauce (in either the pasta pot or the heavy-bottomed pan). 



6.  Serve and enjoy. 



*Original recipe can be found in the cookbook Barefoot Contessa Family Style.