Goat Cheese & Pumpkin Pappardelle
1 pound pappardelle
1/2 cup Bellisari’s Pumpkin Brulee Spread
1/2 cup goat cheese
2 tablespoon olive oil
2 garlic cloves, chopped
1/2 cup of reserve pasta water
Bring a large pot of water to a boil. Before adding the pappardelle to the boiling water add a nice helping of kosher salt to the water, then add pasta. Follow the cooking directions on the package.
In a medium pan on low heat add olive oil and garlic and cook until it begins to turn brown. Add Bellisari’s Pumpkin Brulee Spread to the pan and add your pasta. Slowly add the reserve water until the sauce looks creamy. **Do not add too much water to the sauce**
Let the pappardelle and sauce simmer for one minute and then add on the goat cheese, mix together & top with fresh basil or sage. Enjoy!