I have said it before, but I will say it again. I hate the snow. Especially when it falls two feet at a time like it is expected to do this weekend. Earlier this morning I went out to fill up my car with gas in preparation of the storm. There was only an inch of snow on the ground when I got home, but my car could not make it back up the driveway. You see, my house is on a hill and my driveway becomes a steep sheet of ice whenever there is bad weather. So what did I do? Well after about 20 failed attempts to get up the driveway, I called my dad in panic and told him that I was stuck. Like he always seems to do, my dad saved the day and instructed me to put sand down on the driveway. After a few more failed attempts, I finally made it up. So yeah, this storm is not off to a good start. I don’t think I will be leaving my house again until Monday morning.
There is one good part about winter storms- getting to stay inside and spend the entire day in the kitchen. I can’t wait to try out some new recipes, as well as some old favorites, this weekend.
One of my favorites is this Tortellini with Pumpkin Alfredo. After making Pumpkin Cream Cheese Muffins a few weeks ago, I had half a can of pumpkin sitting in my refrigerator. I hate letting good food go to waste. So I searched through my archives and found another pumpkin recipe to make. In the end, I settled on this Tortellini with Pumpkin Alfredo. The Pumpkin Alfredo sauce was creamy and flavorful. And the best part? It came together in only 10 minutes. Boil two packages of tortellini and toss with the sauce for a simple and delicious lunch or dinner. This comforting meal is perfect for a cold and snowy night inside the house.
- 2 (9 oz) packages of cheese tortellini
- 1 tbsp unsalted butter
- 1 small shallot, finely chopped
- ½ cup pumpkin puree
- pinch of freshly grated nutmeg
- 1¼ cups heavy cream
- ¼ cup parmesan cheese, plus additional cheese to top the tortellini
- Fresh parsley, chopped for garnish
- Cook the tortellini according to package directions. Reserve about ½ cup of the cooking water before draining the tortellini.
- Add the butter to a large skill set above medium heat. Allow the butter to melt before adding the shallot. Cook the shallot until softened, stirring frequently, for about 2-3 minutes. Add the pumpkin puree and freshly ground nutmeg. Allow the mixture to cook for about 1 minute. Add the heavy cream and stir until combined. Bring the mixture to a boil.
- Reduce the heat to low and simmer for about 5 minutes. The sauce should be thick and creamy. Add the cheese and stir until melted and combined. Season with salt and pepper.
- Add the cooked tortellini to the sauce and toss to coat. If the sauce is too thick, add some of the reserved cooking water to think it out.
- Top tortellini with parmesan cheese and fresh parsley for garnish.
Source: Recipe from Food Network Magazine, October 2012