Sweet, earthy pumpkin sauce is made extra creamy and mixed with fresh spinach and toasted walnuts atop DaVinci Sea Shells. Our 100% pure wheat semolina Sea Shells hold all these delicious fall flavors inside for the ultimate autumn meal!
To make the walnut pesto:
1. In the bowl of a food processor, combine basil, walnuts, lemon zest, garlic, salt and pepper. Pulse for 20-30 seconds, until everything is coarsely chopped.
2. Transfer mixture to a bowl and stir in olive oil. Set aside.
To make the pumpkin pasta:
1. Cook the pasta according to package instructions. Before draining, reserve 1/2 cup of pasta water. Drain the pasta and set aside while you prepare the sauce.
2. Heat olive oil in a large saute pan over low heat. Add the garlic and red pepper flakes and cook for 1-2 minutes, just until fragrant and garlic is golden.
3. Stir in the tomato paste and cook for about 2 minutes, until it is a deep brick red color. Add the pumpkin puree, salt, and pepper, and stir to combine.
4. Add the heavy cream, half of the reserved pasta water, and spinach. Stir to combine, then cover and cook for 5 minutes, until spinach is wilted. Add the parmesan cheese and cooked pasta, stirring to coat with the sauce. Add a splash or two more of pasta water if needed to help loosen the sauce.
5. To serve, spoon pasta into bowls and top with about 2 tbsp walnut pesto. Enjoy!
A hearty spread that makes the perfect appetizer to any summer cookout.
By: Megan Mckeehan of @brokegirltable
DaVinci Extra Virgiin Olive Oil wraps up this present with the all-natural, imported goodness that comes from 100% pure Extra Virgin Olive Oil, adding that perfect golden touch to this appetizer. Soft, chewy, and deliciously cheesy, these Christmas Tree Bread Balls are not only easy to make, but they’re a sure crowd pleaser!