recipe: pumpkin pasta on elie tahari

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.