A creamy pumpkin sauce without cream and butter. Just the way I like my “tomato-less pasta sauce” to be.
Cream is sickly heavy and cheese is overused. Any solution? Mine is a sauce whose creaminess comes from pureed pumpkin and egg yolks.
A sprinkle of Parmesan. A sprinkle or two: I swear, it’s enough. I could have melt half of my Italian cheese shape in this pasta and then totally covered the subtle taste of the pumpkin. No, no, no… cheese tastes great to me but I want to do justice to pumpkin.
Sometimes I fall asleep mixing ingredients in my mind. Sometimes a recipe is my last thought of the day. Does this happen to you as well? Sometimes a recipe is still there in my mind when I woke up in the morning.
The moment before I fall asleep, I am recipe developer. This is a glorious moment. Soon after I wake up, I realize I need Google to confirm if I came up with something new, something never tried before.
“Never tried before” is a concept the web does not digest well. Everything has been tried and published already.
No surprise I deceived myself one more time with this pasta: there is someone, somewhere in this world, who mixed pumpkin and peas before me (of course!). There’s even a website called sweet peas and pumpkin – I found out the morning after I conceived this recipe.
Well, never mind, I’ll keep dreaming on.
Pea and Pumpkin Penne