Orecchiette & Roasted Pumpkin recipe (10/20/16)

Ingredients:

  • 1 Cup Diced & Roasted Pumpkin
  • 2 oz. Extra Virgin Olive Oil
  • ¼ Cup Neuske Applewood Smoked Bacon
  • ¼ Cup Toasted Pine Nuts
  • ¼ Cup Heavy Cream
  • ½ Cup Parmesan Cheese
  • 1 Leaf Fried Sage, For Garnish
  • 7 oz Cooked, Al Dente Orecchiette
  • 1 oz Fennel, Sliced thin
  • Salt and Pepper to taste
  • ¼ oz. Pumpkinseed Oil, For Garnish
  • 1 Tablespoon Butter

Method:

1) In a sauté pan, render the bacon down in the extra virgin olive oil over medium heat until golden brown.

2) Next, add the roasted pumpkin, and fennel, caramelize, and incorporate with the bacon.

3) Then, add heavy cream. Bring to a simmer.

4) Add Pasta, parmesan cheese, butter, seasonings, and parsley. Ensure the sauce coats the pasta thoroughly.

5) Top with toasted Pine nuts & Fried Sage. Drizzle Pumpkinseed oil for garnish.