Directions:

• Cook pasta according to package instructions, reserving ½ cup of pasta water.

• Dice 1 shallot and set aside.

• In a pan set on medium heat, melt 1 tbsp butter and toast/fry ¼ cup pine nuts for 2 minutes. Do not over cook.

  

• Remove the pine nuts from the pan and then toss into the pan 1 tbsp butter and diced shallot. Cook for 3-4 minutes and toss in 1 ½ tsp salt, ¼ tsp black pepper, ¼ tsp ground nutmeg, and cook for 1 minute. Add in ½ cup pumpkin puree and 1 cup cream and cook until thickened, about 5-6 minutes.

  

• Add in well drained pasta and 1-2 tbsp of pasta water. Toss well to combine. If the sauce is too thick, add in more water 1 tbsp at a time. Remove from heat and stir in parsley and ½ cup Parmigiano cheese.

  

• Serve with the toasted pine nuts and parsley leaves.

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