Kabocha Sage Creme Fraiche Pappardelle
Ingredients
- 1 pound dried pasta (pappardelle, tagliatelle, spaghetti, and penne all work well)
- 2 tablespoons butter
- 7 to 8 sage leaves (a small handful)
- 2/3 cup kabocha (or other squash) puree
- 1/4 cup crème fraîche
- pinch nutmeg
- 1/8 teaspoon cinnamon
- about 1/4 to 1/3 cups reserved pasta water, for thinning
- salt and pepper to taste
- 2 to 3 tablespoons chopped walnuts or almonds, for garnish (optional)
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