Tortellini with Pumpkin Sage Brown Butter

Photo Credit: Ashley Cuoco for Food.com

Seasonal mood is in full swing! At least in my mind. Last week I happily put on a new sweater, only to realized it’s still 75 degrees outside. I have no shame. When fall’s in the air, I’m happy and I’m going to show it. All the pumpkin recipes are starting to surface. While there are some things I think we need to keep pumpkin out of (like this…really?) pasta is pumpkin’s partner in this dish. Sage and brown butter have a long time, awesome thing going. Throw them all together with cheese tortellini and Parmesan cheese and you’ve got an addicting pasta dish you’ll want to make all season long!

Photo Credit: Ashley Cuoco for Food.com

Photo Credit: Ashley Cuoco for Food.com

Photo Credit: Ashley Cuoco for Food.com

Photo Credit: Ashley Cuoco for Food.com

Photo Credit: Ashley Cuoco for Food.com

  • 1/2 cup butter
  • 4 fresh sage leaves
  • 1/2 cup organic pumpkin puree
  • 1 lb fresh cheese tortellini
  • 1/2 cup up parmigiano reggiano cheese
  • pinch cinnamon
  • pinch nutmeg
  • 1/2 tsp light brown sugar
  • 1/4 tsp pepper
  1. To make the brown butter pumpkin sauce, add butter and sage leaves to a sauté pan over medium heat and swirl butter around in pan until it turns golden brown. A little brown bits are good! Don’t let it burn.
  2. Add the pumpkin puree, cinnamon, nutmeg, brown sugar, and pepper. Stir and remove from heat.
  3. Cook tortellini in boiling salted water according to package directions, drain, and toss into sauté pan with warm sauce. Stir in parmesan cheese and serve warm.

Recipe adapted from Food.com.

 

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Mizuna Salad with Burrata and Peach Vinaigrette

Photo Credit: Ashley Cuoco

August 31st (my birthday!) marks the end of summer, at least in my own head. But with Labor day approaching, I thought we should hold onto it a bit longer. I was given mizuna, an Asian green typically found in baby lettuce mixes, in my CSA a couple of weeks ago. You can also use arugula, spinach or mixed greens. Get creative with it! I threw in all the things I love: burrata, figs, peaches, prosciutto, basil and mixed it up with a zippy peach vinaigrette. Relax, we’ve still got a few weeks left of Summer!

Photo Credit: Ashley Cuoco

Serves 4-6

  • 1 package of mizuna, arugula or other greens of choice
  • 4 slices prosciutto
  • 2 ripe peaches, sliced or diced
  • 4 figs, sliced in halves
  • 1 ball fresh burrata
  • 1 small bunch fresh basil, chopped

For Vinaigrette:

  • 1 ripe peach, peeled and cubed
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  1. Wash and dry your greens. Combine in a large bowl with prosciutto, sliced peaches, figs, and basil. Toss well.
  2. In a small food processor or blender, add peach, vinegar, salt and pepper. Blend until peach is liquified and other ingredients are well combined. On low speed, slowly drizzle in oil until well blended.
  3. Pour vinaigrette over salad and toss well, or serve on the side. Top salad with a generous ball of creamy burrata.

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