Brown Butter Pumpkin Pappardelle
This sophisticated autumn dish pairs the nutty richness of brown butter with the earthy sweetness of pumpkin for a truly exciting flavor profile. Topped with crispy sage and toasted hazelnuts, it is the perfect gourmet experience for the cooler evenings of Week 39.
Ingredients
- Pappardelle pasta500 g
- Pumpkin puree400 g
- Unsalted butter100 g
- Fresh sage leaves20 pcs
- Hazelnuts, toasted and crushed50 g
- Parmesan cheese, grated60 g
- Garlic cloves, minced2 cloves
- Ground nutmeg0.5 tsp
- Heavy cream100 ml
- Lemon juice1 tbsp
Instructions
Bring a large pot of salted water to a boil and cook the pappardelle according to package instructions until al dente. Reserve one cup of the pasta cooking water before draining the pasta.
In a large skillet, melt the butter over medium heat. Once it starts foaming, add the sage leaves and fry for about 2 minutes until crispy but not burnt. Remove the leaves with a slotted spoon and set aside on a paper towel.
Continue heating the butter in the skillet until it turns a deep amber color and smells nutty. Stir in the minced garlic and sauté for 30 seconds until fragrant.
Whisk in the pumpkin puree, heavy cream, and ground nutmeg. Add a splash of the reserved pasta water to loosen the sauce and simmer gently for 2-3 minutes until smooth.
Toss the cooked pasta into the skillet along with the lemon juice and half of the Parmesan. Mix well to coat each strand, adding more pasta water if the sauce is too thick. Serve immediately topped with the crispy sage, crushed hazelnuts, and remaining cheese.
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