Pumpkin Pappardelle

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Handmade in Rochester NY
Limited Edition Seasonal Flavor! Artisanal dried pasta made in Rochester NY
Pumpkin Pappardelle with Slivered Almonds in Browned Butter
Author: Flour City Pasta
  • 1 Pound Flour City Pasta Pumpkin Pappardelle, cooked al dente ( about 8 minutes)
  • 1 Stick unsalted butter
  • ½ cup slivered almonds
  • 4-6 sage leaves sliced into very thin strips
  • Salt and Pepper
  • Grated Parmesan Reggiano
  1. Bring several quarts of water to boil. Cook Pumpkin Pappardelle until al dente ( about 8-9 minutes)
  2. Drain
  3. Melt butter in a medium skillet
  4. Add the almonds and cook at medium high heat, stirring/swirling frequently until the butter just begins to brown to a caramel color
  5. Add sage strips and reduce heat
  6. Drizzle this sauce over cooked pasta and add cheese to taste.
61 Main Street Geneseo NY 14454 50 State Street Pittsford NY 14534