- 3 Tbsp butter
- 3 Tbsp flour
- dash nutmeg
- 2 cups milk
- 1 cup pumpkin puree (or winter squash)
- 1/2 cup ricotta salata, in small cubes
- 1/2 cup peas
- salt and pepper to taste
- 1 box pasta (I used gemelli), cooked and drained, reserve some of the cooking water
In a wide skillet, melt the butter and then stir in the flour. Cook for a few minutes then sprinkle with nutmeg and pour in the milk. Cook over low heat until thickened, then mix in the pumpkin and heat through. Add the starchy pasta cooking water if the sauce is too thick to thin it out to your desired consistency. Add the cheese and peas, then season to taste. Mix in the pasta and serve with crusty bread and a green vegetable.
Note: I think cheddar cheese would be really good in this recipe, too.
