recipe: pumpkin pasta on elie tahari

Hopefully you guys have all already seen this on my Elie Tahari guest post!

Pumpkin Pasta with Fried Garlic Chips

INGREDIENTS

For the garlic chips:

2 tablespoons extra-virgin olive oil

1 clove garlic, sliced into thin pieces

For the pasta:

1 pound gemelli pasta

1 shallot, finely chopped

1 clove garlic, minced

2 tbsp olive oil

2 cups chicken broth

15-ounce can pumpkin puree

2 bay leaves

Pinch of cumin

Pinch of ground cinnamon

Pinch of nutmeg

1/4 cup heavy cream

1/2 cup, grated Parmesan cheese, plus additional cheese for serving

DIRECTIONS

Heat 2 tbsp olive oil over medium-high heat. Fry the slices of the first clove of garlic briefly in oil, pulling them out after 60 seconds. Place the fried garlic on a paper towel and reserve.

Bring a large pot of water to a boil, add salt and cook the according to the package instructions. Drain.

In the meantime, in a medium skillet, heat the garlic, shallots and olive oil until tender and fragrant, about 5 minutes. Stir in the chicken broth, pumpkin, cinnamon, nutmeg, bay leaves and additional salt if desired (taste first). Cook until the sauce has thickened, about 5 minutes, and then stir in the Parmesan cheese and heavy cream. Cook for an additional 3-5 minutes, remove the bay leaves, and then toss the sauce with the pasta, and serve with additional cheese and topped with the garlic chips.

Serves four.