Creamy Pumpkin Pasta with Pine Nut Gremolata

 There are times when nothing other than a wanton, extra-rich bowl of pine nut gremolata pumpkin pasta will do. Possibly it’s an uncommon event, or perhaps it’s simply a Monday. Whatever the case, this is the best formula convey — they’re rich, consoling, and quite fulfilling.

DIRECTION-

Cook pasta in directions per package. Reserve 1 cup of cooking water; Discard the pasta and return to the pot. Heat 1 tbsp of oil in a large saucepan over medium heat. Add sage and cook for 2 to 3 minutes, crisp. Transfer to a paper towel-lined plate with a slotted spoon; When cooled, cut into pieces. Toss sage, pine nuts, and lemon zest together in a bowl. Add remaining 1 tbsp oil, onion and garlic to the saucepan. Season with salt and pepper. Cook, stirring occasionally, for 1 to 2 minutes. Add pumpkin, parmesan, heavy cream, nutmeg, and 1/2 cup reserved pasta water. Cook for 3 to 5 minutes until slightly thickened. Season with salt. (If desired, use an immersion blender or standard blender to puree until smooth.) Add pasta and stir to combine (add more pasta water if the sauce seems too thick). Serve sprinkled with pine nut gramolata.

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