Pumpkin Pappardelle with Slivered Almonds and Sage Butter


  • 1 package Pumpkin Pappardelle, cooked al dente (about 8 minutes)
  • 1 stick of Unsalted Butter
  • 1/2 cup of Slivered Almonds
  • 4-6 Sage leaves, thinly sliced
  • Salt and Pepper to taste
  • grated Parmesan Reggiano


  1. While Pumpkin Pappardelle is cooking, melt Butter in medium skillet.
  2.  Add Almonds and cook over medium-high heat, stirring frequently until Butter just begins to brown.
  3. Add Sage and turn heat down to medium.
  4. Drain cooked Pumpkin Pappardelle and serve with Almonds and Sage Butter sauce.
  5. Sprinkle grated Parmesan over pasta and serve hot.