Pumpkin Rigatoni with Rosemary Walnut Crispies

• butter↗2 tablespoon
• cloves garlic↗4

  thinly sliced or minced

• pumpkin puree↗1 cup
• chicken or vegetable broth↗1 cup
• heavy cream↗1 cup
• kosher salt↗1
• squeeze of lemon
• rigatoni↗1
• walnuts↗1 cup

  chopped

• fresh rosemary leaves1 tablespoon

  finely chopped

• melted butter1 tablespoon
• brown sugar↗1

  I like 2

• kosher salt↗0.5 teaspoon

  more to taste

• black pepper↗

  to taste

Step-by-step instructions

1. 1

   Rosemary Walnut Crispies: Preheat oven to 375 degrees. Run the walnuts through a food processor until they have a chopped texture. Arrange chopped walnuts on a small sheet pan and toast in the oven for 8-10 minutes. Remove from the oven and toss with rosemary, butter, sugar, salt, and pepper. Set aside to cool.

2. 2

   Pasta: Cook according to package directions. Drain.

3. 3

   Pumpkin Alfredo Sauce: While the pasta cooks, heat the butter in a skillet over low heat. Add the garlic and saute until fragrant (do not brown the garlic – it tastes bitter). Add the pumpkin and broth; simmer until smooth. Add the cream and salt; simmer until the sauce coats the back of a spoon. Add a little squeeze of lemon juice if you’re into that. Add cooked pasta to the sauce.

4. 4

   Assemble: Serve pasta in shallow bowls with a sprinkle of the walnut crispies on top, and a little sprig of rosemary for a fancy garnish if, you know, you’re fancy.