Creamy Orecchiette with Smoked Pumpkin, Caramelized Onion and Sage with Citrusy Pistachio

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the pumpkin on a tray and toss it with 1 1/2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 minutes, stirring halfway through, until tender and lightly browned on the edges.

2. 2

   While the pumpkin roasts, heat a large skillet over medium-low heat. Add 1 tablespoon olive oil and half of the butter. Add the yellow onion with a pinch of salt and cook for 12 to 15 minutes, stirring often, until golden and caramelized. Add the garlic and cook 1 minute more. Set aside.

3. 3

   In a small skillet, melt the remaining butter with the remaining olive oil over medium heat. Add the fresh sage and fry for 30 to 45 seconds until crisp. Remove the sage and set it aside on a plate. In the same hot fat, stir the pistachios, lemon zest, and remaining smoked paprika for 20 seconds; turn off the heat and reserve.

4. 4

   Bring a large pot of salted water to a boil. Cook the orecchiette according to the package until al dente, usually 10 to 12 minutes. Reserve 3/4 cup / 180 ml of the cooking water and drain the pasta.

5. 5

   Transfer the roasted pumpkin to a blender or food processor. Add the cream cheese, grated Parmesan, whole milk, 1/2 cup / 120 ml of the reserved cooking water, lemon juice, 1/2 teaspoon salt, and the remaining black pepper. Blend until very smooth. If needed, adjust with more pasta water.

6. 6

   Return the large skillet with the caramelized onion to low heat. Add the pumpkin sauce and warm gently for 2 minutes, stirring. Add the drained orecchiette and toss well so the pasta is fully coated. If the sauce is too thick, add the remaining reserved pasta water little by little.

7. 7

   Serve the pasta hot and finish each portion with the crispy sage, the reserved citrusy pistachio mixture, and, if desired, a little extra grated Parmesan on top.