Rigatoni with Roasted Pumpkin & Goat Cheese


Ingredients
course salt and ground pepper
12 ounces rigatoni
2 tablespoons butter
5 ounces fresh goat cheese, crumbled
1 recipe roast Pumpkin with shallots and sage
Directions: In a large pot of boiling salted water, cook pasta
until al dente. Reserve 1/2 cup pasta water; drain
pasta and return to pot. Add butter, cheese, and
pasta water; toss until butter has melted. Gently
fold in Roasted Pumpkin; season with salt and
pepper. Divide among serving bowls, and serve
immediately.

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