Pappardelle with Pumpkin, Prosciutto in Brown Butter Sage Sauce
A light and airy dish that will fill you up. SKU# 15106
Ingredients
- 8 oz Pappardelle Nests 15106
- 1.5 Cups Fresh pumpkin peeled, seeds removed, ½” diced
- 1 shallot roughly chopped
- ~6 TBSP Butter
- 2 TSP Fresh Thyme stem removed
- 1 TBSP Fresh Sage roughly chopped
- 2.0 oz Prosciutto roughly chopped
- ¼ Cup walnuts chopped
- 5-6 Sage Leaves
- Salt & Pepper
- 1 TSP Lemon Zest
Instructions
- Gather and prepare ingredients.
- Heat a medium sauté pan on medium heat. Add the prosciutto and cook until fat has melted, and the piece has become crispy. Remove crispy pieces, set aside, and keep the fat in the pan.
- Add 1 TBSP of butter and melt on medium heat, add the whole sage leaves, cook until leaves are crisp and quickly remove from the butter, set aside.
- Add another TBSP of butter and add the pumpkin and shallots. Cook on medium heat until shallots and pumpkin begin to crisp, and pumpkin is cooked through.
- Bring a large pot of water to boil. Cook Pappardelle pasta per directions, about 1.5 minutes. Reserve about ¼ Cup of water and set cooked Pappardelle aside.
- Once the pumpkin and shallots are cooked, reduce heat to low. Add the remaining butter, chopped sage, thyme, and walnuts. Cook for an additional 5 minutes or so until butter is melted.
- Add back in the prosciutto and pappardelle to the pumpkin butter sauce and mix until everything is evenly coated. If more sauce or liquid is needed add a splash of reserved pasta water. Adjust seasoning with salt & pepper.
- To plate, scoop pappardelle onto plate and top with additional pumpkin pieces, crispy sage, and lemon zest. Enjoy.
Notes
- In place of prosciutto, you could use pancetta or bacon.
- Add Kale for more color and a heartier dish.
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