Rigatoni With Pumpkin And Goat Cheese

By á-2825

Courtesy of Chef/Owner Howard Raczkiewicz of Moonstruck in Asbury Park, NJ

Ingredients

• 1 small cheese pumpkin or medium butternut squash
• 1 lb. rigatoni
• 2 tbs. butter
• 2 tbs. olive oil
• 3 leeks, cleaned and chopped
• 2 tbs. fresh sage leaves, chopped
• Salt and pepper to taste
• 4 oz. goat cheese, crumbled
• 1/4 cup toasted walnuts, coarsely chopped
• 1/4 cup toasted pumpkin seeds, coarsely chopped
• (optional)
• 1/2 cup flat-leaf parsley, coarsely chopped

Details

Servings 12
Adapted from monmouthhealthandlife.com

Preparation

Step 1

Peel the pumpkin and cut it into 3⁄4-inch cubes. Steam the cubes on a stove (or roast them in an oven, covered with foil) until they’re tender. Boil the pasta according to package directions; drain, reserving 1 cup of cooking water.

Meanwhile, melt the butter and olive oil over medium-high heat in a large skillet and sauté the leeks until softened. add the sage and cooked pumpkin to the skillet and season with salt and pepper. Sauté for 1–2 minutes to blend the avors.

Add the drained pasta and fold it into the contents in the skillet. add the goat cheese and 1⁄2 cup of cooking water. Continue cooking over low heat, for 1–2 minutes, tossing the ingredients together until the cheese starts to melt. add more cooking water as needed to develop a
sauce that nicely coats the pasta and vegetables. toss in toasted walnuts and pumpkin seeds (optional). Season to taste with more salt and pepper if necessary.

Plate the dish in large bowls, garnish with parsley and serve immediately.