This fits really well with a holiday meal!
Pumpkin Pappardelle with Slivered Almonds in Browned Butter
Author: Flour City Pasta
Ingredients
- 1 Pound Flour City Pasta Pumpkin Pappardelle, cooked al dente ( about 8 minutes)
- 1 Stick unsalted butter
- ½ cup slivered almonds
- 4-6 sage leaves sliced into very thin strips
- Salt and Pepper
- Grated Parmesan Reggiano
Instructions
- Bring several quarts of water to boil. Cook Pumpkin Pappardelle until al dente ( about 8-9 minutes)
- Drain
- Melt butter in a medium skillet
- Add the almonds and cook at medium high heat, stirring/swirling frequently until the butter just begins to brown to a caramel color
- Add sage strips and reduce heat
- Drizzle this sauce over cooked pasta and add cheese to taste.
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