Today was an absolutely perfect fall day. I started off with a walk on a beautiful morning followed by baking cookies and decorating pumpkins with my niece & nephew. I then did some fall landscaping outside, a little shopping and topped the day off with this pasta dish for dinner. There is a little shop locally called Farmers & Artisans (FarmersandArtisans.com) that I absolutely love. They focus on natural & organic foods and have great products. One of my favorite offerings in the shop is pasta from Flour City Pasta (FlourCityPasta.com). I picked up a bag of the Sweet Potato Pappardelle and came up with this Fall pasta dish. Not only is this sweet potato pasta great tasting, but the smell of the cinnamon & nutmeg brings an amazing warm aroma to the house while cooking.
12 oz. bag of Sweet Potato Pappardelle
6 tbsp butter
1/4 tsp ground cloves
1/4 cup chopped walnuts and/or pecans
1/4 cup dried cranberries
1/4 cup pumpkin seeds
1. Bring a large stock pot of water to a boil and cook pasta for 6-8 minutes until al dente.
2. Melt 6 tbsp. butter on low heat, then raise heat and stir until slightly browned (browned, not burned).
3. Add 1/4 tsp ground cloves to butter and stir.
4. Drain pasta, return pasta to pot, top with browned butter sauce & mix pasta evenly.
5. Mix in nuts, cranberries and pumpkin seeds, leaving about a tsp of each off to the side.
6. Transfer pasta to bowl and top with remaining nuts, cranberries and pumpkin seeds and serve immediately.
Yield: 4 Servings
Prep Time: 20 (including water boiling time)
Cook Time: 10 minutes
Total Time: 30 minutes