This pasta is the essence of the season – the Kumato tomatoes and fresh pumpkin cubes are like autumn leaves nestled among the green of the arugula and the soft brown of the whole wheat linguine. It’s a warm and comforting meal for a night when the wind is rising and you’re cozy indoors with someone you love.
If you want to add protein, some crisply-fried and drained bacon can be crumbled in, which makes this meal even more addictive. Add a crisp white wine – or, even better, a glass of cold hard cider – and relish the coming Pumpkin Season.
Adapted from the Malibu Farm cookbook
Serves: 4 as an entrée, 6 as a side dish
Prep time: 30 minutes
- 1 box whole wheat linguine
- 1 cup fresh pumpkin, cut into small cubes
- 2 large Kumato, or chocolate tomatoes, or 10 ounces other tomatoes
- 2 tablespoons olive oil plus two teaspoons for cooking the pumpkin and the tomatoes
- 1 cup of baguette pieces, torn into small pieces
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 cup baby arugula
- Juice of one lemon
- 2 tablespoons of butter, melted
- 2 cloves of garlic, sliced thin
- 2 teaspoons salt, plus a little for the pasta water
- Pepper to taste
- ½ teaspoon red chili peppers
- 2 tablespoons fresh basil, minced
- 2 tablespoons Parmesan cheese
- Saute cubed pumpkin in one teaspoon of olive oil until soft, about five minutes.
- Add honey, lemon juice and 1 teaspoon salt.
- Chop tomatoes into cube-sized pieces, discarding seeds. Add rest of salt, pepper, and red chili peppers. In a small frying pan, heat one teaspoon of olive oil and cook garlic several minutes until browned.
- Pour olive oil and garlic over tomatoes, then add balsamic vinegar and basil.
- Combine the pumpkin and tomato mixture and set aside.
- Cook linguine in large pot of salted water until pasta is al dente. Drain and add 2 tablespoons of olive oil, add salt and pepper to taste.
- Add the pasta to the tomato and pumpkin mixture, add arugula and croutons, then garnish with grated Parmesan cheese.
- To make the croutons: Tear baguette into small pieces and place on a baking sheet. Drizzle with butter and salt then brown in a 375 degree oven for ten minutes, turning the croutons over once so they are golden on both sides.