Creamy Pumpkin Pasta with Pine Nut Gremolata

12 oz. rigatoni
2 T. olive oil, divided
12 fresh sage leaves
1/4 c. pine nuts, toasted and roughly chopped
1 t. finely grated lemon zest
1 shallot, finely chopped
2 cloves garlic, pressed
Kosher salt
Freshly ground black pepper
1 c. canned pure pumpkin
2 oz. Parmesan cheese, grated (about 1/2 c.), plus more for serving
1/4 c. heavy cream
1/8 t. fresh grated nutmeg

Cook rigatoni per package directions. Reserve 1 c. cooking water; drain pasta and return to pot.

Heat 1 T. oil in a large saucepan over medium heat. Add sage and cook until crisp, 2-3 minutes. Transfer with a slotted spoon to a paper towel-lined plate; when cool, crumble into pieces. Toss together sage, pine nuts, and lemon zest in a bowl. Set aside.

Add remaining 1 T. oil, shallot, and garlic to saucepan. Season with salt and pepper. Cook, stirring occasionally, until tender, 1-2 minutes. Add pumpkin, Parmesan, heavy cream, nutmeg, and 1/2 c. reserved pasta water. Cook until slightly thickened, 3-5 minutes. Season with salt. (If desired, use an immersion blender to puree until smooth.)

Add pasta and stir to combine. Add more pasta water if sauce seems too thick.

Serve sprinkled with pine nut mixture.

Serves 4.

Adapted from Country Living magazine, Oct. 2020, p. 91.