Creamy Cavatappi with Roasted Pumpkin, Golden Leek and Salted Ricotta with Chili Pepitas and Crispy Sage

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin and 2 garlic cloves on a baking tray, add 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, toss well, and roast for 22 to 25 minutes until the pumpkin is very tender and browned at the edges.

2. 2

   Meanwhile, bring a large pot of well-salted water to a boil. Cook the cavatappi until al dente according to the package time. Reserve 1 cup / 240 ml of the pasta cooking water before draining.

3. 3

   Heat a large skillet over medium heat. Add 1 tablespoon olive oil and cook the leek with a pinch of salt for 8 to 10 minutes, stirring often, until tender and golden. Add the remaining minced garlic clove and cook for 30 seconds more. Remove half of the golden leek and set aside for finishing.

4. 4

   In a small skillet, heat the remaining 1/2 tablespoon olive oil over medium heat. Add the pumpkin seeds, red pepper flakes, and sage leaves. Toast for 2 to 3 minutes, stirring constantly, until the seeds start to pop and the sage turns crisp. Transfer to a plate so they do not burn.

5. 5

   Transfer the roasted pumpkin and the 2 roasted garlic cloves to a blender or tall mixing cup. Add the heavy cream, Parmesan, nutmeg, lemon zest, lemon juice, and 1/2 cup / 120 ml of the reserved pasta water. Blend until smooth; add a little more pasta water if needed for a silky sauce.

6. 6

   Pour the sauce into the large skillet with the half of the golden leek left inside. Cook over low heat for 1 to 2 minutes and adjust with the remaining salt and black pepper to taste.

7. 7

   Add the drained pasta to the skillet and toss well for 1 minute, adding more pasta water little by little if the sauce is too thick, until the pasta is glossy and evenly coated.

8. 8

   Divide the pasta among plates and finish with the reserved golden leek, crumbled ricotta salata, chili pepitas, crispy sage leaves, and, if desired, a little more Parmesan and black pepper on top. Serve immediately.