Pumpkin and Arugula Pasta
A creamy pumpkin-based sauce coats perfectly cooked penne pasta in this healthy main dish. Peppery arugula, chopped shallots, and fresh sage add a sophisticated touch to this wonderfully rich fall-inspired recipe.
Bring a large saucepan of water to a boil. Add pasta. Cook until al dente and drain in a colander, reserving 1 cup pasta water. Set pasta water aside. In a large bowl, toss pasta with Romano cheese.
Meanwhile, in a large skillet, heat 1 tablespoon of the oil over medium heat until hot. Add turkey bacon and cook until bacon begins to brown. Add the remaining 1 tablespoon of the olive oil and heat until hot. Add the garlic, scallion, peas, red pepper and wine. Mix together and simmer for 2 to 3 minutes.
In a bowl, stir together egg yolks and reserved pasta water until combined. Add turkey bacon mixture and stir to combine. Pour sauce over pasta and toss to coat evenly. Garnish with additional parsley, if desired. Serve immediately
A creamy pumpkin-based sauce coats perfectly cooked penne pasta in this healthy main dish. Peppery arugula, chopped shallots, and fresh sage add a sophisticated touch to this wonderfully rich fall-inspired recipe.
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Bring a large saucepan of water to a boil. Add pasta. Cook until al dente and drain in a colander, reserving 1 cup pasta water. Set pasta water aside. In a large bowl, toss pasta with Romano cheese.
Meanwhile, in a large skillet, heat 1 tablespoon of the oil over medium heat until hot. Add turkey bacon and cook until bacon begins to brown. Add the remaining 1 tablespoon of the olive oil and heat until hot. Add the garlic, scallion, peas, red pepper and wine. Mix together and simmer for 2 to 3 minutes.
In a bowl, stir together egg yolks and reserved pasta water until combined. Add turkey bacon mixture and stir to combine. Pour sauce over pasta and toss to coat evenly. Garnish with additional parsley, if desired. Serve immediately
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