Pumpkin Sweet Basil Pasta Recipes

HOMEMADE PUMPKIN PASTA

Steps:

• Add flour and salt to a food processor and pulse. Then add in whole egg, egg yolks, and pumpkin puree. Pulse until well combined. Then drizzle in water until a dough forms (see picture).
• Transfer to a very lightly floured surface, sprinkle top with a little flour, and cover with plastic wrap. Set aside for 30 minutes to rest.
• After it's rested, bring a large pot of water to a boil and salt generously.
• Cut the pasta into thirds and begin rolling out into a loose rectangle, sprinkling on only as much flour as it takes to keep it from sticking. More flour = a less flavorful, tender pasta. Also, the pasta will want to stick to the rolling pin - simply use one hand to hold it down while you use the other to roll.
• Once the dough is nearly paper thin, cut it into any shape you want. You can even leave it in a solid sheet if you'd like. I used a pizza cutter to cut mine into fettuccini-sized strips.
• Cover with plastic wrap until ready to cook. Add pasta to boiling water and stir just to make sure they don't stick together. It should only take 1-2 minutes to cook.
• Drain and transfer to serving plate. Top with pesto and parmesan cheese, toss with your favorite tomato sauce, or try this easy pumpkin mac-n-cheese sauce.

PUMPKIN & SWEET BASIL PASTA

Steps:

• Combine soup with wine & basil in a saucepan, stirring well, simmer until hot.
• Add the pasta to the sauce & toss to combine.
• Serve garnished with pine nuts, crumled bacon & parmesan cheese.

PASTA WITH PUMPKIN SEED PESTO

Steps:

• Bring a large saucepan of generously salted water to a boil. Drop the garlic cloves into the boiling water and boil for 30 seconds to temper their sharpness. Use a slotted spoon to transfer the cloves to a food processor or blender.
• Drop the pasta into the boiling water and cook until al dente.
• While the pasta cooks, add the pumpkin seeds and a pinch each of salt and pepper to the garlic, and process until very finely ground. Scrape the sides of the bowl and add the basil. Scoop 1/4 cup water from the saucepan with the boiling pasta and pour over the basil. Process the basil until ground to a paste. Add the Parmesan and oil, and pulse just until incorporated. Taste the pesto and season with enough salt and pepper to make it punchy.
• Drain the pasta and rinse under cool water until room temperature. Shake dry, then return to the saucepan, and add the pesto and tomatoes, if using. Stir well until everything is evenly coated. Season to taste with salt and pepper. Divide among dishes to serve right away or airtight containers to pack for lunch. Sprinkle with pumpkin seeds and Parmesan, and serve, or cover and refrigerate for up to 5 days.