Baked Pumpkin Pasta

Pumpkin puree is a flavorful and low calorie addition to any dish. I've been getting into the fall spirit and am loving adding pumpkin to everything these days. Tonight I decided to throw together a simple baked pasta dish that pairs creamy pumpkin with flavorful goat cheese and pesto for a delicious and simple vegetarian meal. Quick and easy to put together, this dish is filling but still light. This recipe makes enough for some tasty leftovers as well!

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Tortellini with Arugula Pesto

Every time I make tortellini I lament how I should do so more often. A sophisticated comfort food, these delicious cheese-filled pasta rings make for a tasty and quick dinner. Tortellini was invented in the region of Emilia-Romanga, and legend has it the pasta shapes were created to mimic the architectural features of many buildings in the city of Modena, which bear a popular turtle motif.

I was inspired to create a dish inspired by this central Italian region. I topped the tortellini with a pesto made of arugula, cannellini beans, and pistachios. I chose arugula for its light and peppery taste, a perfect spring sauce for this tasty pasta. The ancient Romans believed arugula was a powerful aphrodisiac. Arugula is low in calories and filled with fiber, iron, potassium, and vitamins A, C and K. I also included beans to add a creamy texture as well as protein and fiber and pistachios for a salty crunch. Finished with Parmagiano-Reggiano, a regional staple of Emilia-Romanga, this is a complex, tangy dish that you can whip up in only 15 minutes.

Full recipe after the jump.

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