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orzo pasta water extra-virgin olive oil garlic pumpkin puree chili garlic mustard ground nutmeg kosher salt Cheddar cheese arugula pepita seeds extra-virgin olive oil
Viewed: 17 - Published at: 2 years agoIngredients
- 1 1/2 cups dry orzo
- 1 cup pasta water
- 1 tablespoon extra-virgin olive oil, plus more for coating pasta
- 2 garlic cloves, finely minced
- 3/4 cup pumpkin puree
- 1 1/2 tablespoons chili garlic sauce
- 1 teaspoon Dijon mustard
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon Kosher salt
- 4 ounces grated Cheddar cheese
- 4 cups arugula leaves
- 2 tablespoons pepita seeds
- Extra-virgin olive oil, for drizzling
Method
- In a large saucepot of salted boiling water, cook the orzo until al dente.
- Drain and reserve 1 cup of the pasta cooking liquid.
- Transfer the orzo to a large bowl, coat lightly with olive oil and set aside.
- In a large skillet, heat the olive oil over medium heat.
- Add the garlic and cook for 1 minute, until softened and lightly browned.
- Add the pumpkin puree, chili garlic sauce, mustard, nutmeg, and salt and stir to combine.
- Pour in the reserved pasta water and simmer on medium heat for about 5 minutes.
- Add the grated cheddar to the sauce, stirring until evenly incorporated and melted, about 3 minutes.
- Pour the pumpkin-cheddar sauce over the bowl of orzo and fold it in gently to combine.
- Toss in the arugula leaves and pepita seeds.
- Transfer the pasta to plates, drizzle lightly with olive oil, and serve warm.
