"If we cannot now end our differences, at least we can help make the world safe for diversity." ~ John F. Kennedy
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
It has been fun watching the squirrels feasting on the halloween pumpkins… all our jack-o-lanterns are now faceless! Time to toss the pumpkins along with all the campaigns. We are heading up to the south shore of Lake Superior tomorrow for a few days of relaxation… there is nothing like watching and listening to the sound of the fall waves rolling in and pounding on the shoreline!
RECIPE OF THE WEEK
With all the pumpkin feasting taking place on our front steps it seems fitting to share this week's recipe from the Food Network Magazine. Fixed it last night to eat while we watched election returns… very easy and tasty, delicious with a glass of wine.
TORTELLINI with PUMPKIN ALFREDO SAUCE
- Kosher salt
- 2 9-ounce packages refrigerated tortellini
- 1 tablespoon unsalted butter
- 1 small shallot, finely chopped
- 1/2 cup canned pure pumpkin
- Pinch of freshly grated nutmeg
- 1 1/4 cups heavy cream
- 1/4 cup grated Parmesan cheese, plus more for topping
- Freshly ground pepper
- Chopped fresh parsley, for topping
Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, 1 minute. Stir in the cream and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper.
Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen if needed. Divide among bowls and tops with more cheese and parsley.