Ingredients

For the walnut pesto:
1 cup fresh basil leaves
1/2 cup toasted walnuts, cooled
1 tsp lemon zest
1 clove garlic
1/2 tsp kosher salt
1/4 tsp cracked black pepper
1/4 cup DaVinci Olive Oil

For the pumpkin pasta:
8 oz DaVinci Sea Shell Pasta
3 tbsp DaVinci Olive Oil
3 cloves of garlic, chopped
1/2 tsp crushed red pepper flakes
1 tbsp tomato paste
1 cup pumpkin puree
1 tsp kosher salt
1/2 tsp cracked black pepper
1/4 cup heavy cream
1/4 cup grated parmesan cheese
2 cups (3 oz) baby spinach

Credit: Anna Ramiz @gatheredatmytable

Directions

To make the walnut pesto:

1. In the bowl of a food processor, combine basil, walnuts, lemon zest, garlic, salt and pepper. Pulse for 20-30 seconds, until everything is coarsely chopped.
2. Transfer mixture to a bowl and stir in olive oil. Set aside.

To make the pumpkin pasta:
1. Cook the pasta according to package instructions. Before draining, reserve 1/2 cup of pasta water. Drain the pasta and set aside while you prepare the sauce.
2. Heat olive oil in a large saute pan over low heat. Add the garlic and red pepper flakes and cook for 1-2 minutes, just until fragrant and garlic is golden.
3. Stir in the tomato paste and cook for about 2 minutes, until it is a deep brick red color. Add the pumpkin puree, salt, and pepper, and stir to combine.
4. Add the heavy cream, half of the reserved pasta water, and spinach. Stir to combine, then cover and cook for 5 minutes, until spinach is wilted. Add the parmesan cheese and cooked pasta, stirring to coat with the sauce. Add a splash or two more of pasta water if needed to help loosen the sauce.
5. To serve, spoon pasta into bowls and top with about 2 tbsp walnut pesto. Enjoy!

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