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Pumpkin Rigatoni with Rosemary Walnut Crispies
Ingredients
  • Pumpkin Rigatoni
  • 2 tablespoons butter
  • 4 cloves garlic, thinly sliced or minced
  • 1 cup pumpkin puree
  • 1 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 1 to 2 teaspoons kosher salt
  • squeeze of lemon
  • 1 lb. rigatoni
  • Rosemary Walnut Crispies
  • 1 cup walnuts, chopped
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1 tablespoon melted butter
  • 1 to 2 tablespoons brown sugar (I like 2)
  • ½ teaspoon kosher salt (more to taste)
  • black pepper to taste
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