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Title: Noelle Leshan Hicks' Linguine with Golden Sauce
Categories: Pasta Entree Pork
Yield: 4 Servings
| 1 | lb | Lingiune |
| 1 | Onion, diced | |
| 3 | tb | Olive Oil |
| 1/3 | lb | Pancetta, diced |
| 2 | c | Canned Pumpkin Puree |
| 1 1/2 | c | Cream |
| 1 | pn | Nutmeg |
| 1 | tb | Fresh Rosemary, minced |
| Salt and Pepper | ||
| 1 | tb | Italian Parsley, minced |
| Parmesean Cheese, grated |
Cook linguine in salted boiling water. Meanwhile, cook onion in olive oil intil onion softens. Add pancetta and cook until golden. Add pumpkin, cream, nutmeg, rosemary, salt and pepper to taste, and parsley. Warm gently.
Drain pasta. Toss pasta with warm sauce, Parmesean cheese to taste and additional ground pepper.
Source: Medford Mail Tribune, 19 April 1994 Typed by Katherine Smith
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