Pumpkin Pasta with Crispy Kale & Prosciutto

Happy Saturday. It is cold and snowy here, which totally ruins our plans for the day. Yes its beautiful out, but come on Spring, I'm ready for you. In the mean time, I'm making up a batch of some of my favorite comfort food to sulk in. Enjoy!

Pumpkin Pasta with Crispy Kale & Prosciutto
serves 4

Fresh Pumpkin Pasta
2 cups all-purpose flour
¼ teaspoon sea salt
1 egg & 2 egg yolks
4 tablespoons pumpkin puree
3-4 tablespoons water

In the bowl of your food processor or kitchen-aid, pulse flour and salt until combined. Add in 1 whole egg, 2 egg yolks and pumpkin puree. Mix together. While the machine is running, slowly begin adding water 1 tablespoon at a time until dough forms (about 3-4 tablespoons).

On a lightly floured surface, sprinkle dough with additional flour, cover with plastic wrap and set aside for at least 30 minutes.

Cut the dough in half. Using a little flour on the surface and your rolling pin, begin rolling out half of the dough until it is thin (depending on your preference, you can create paper-thin noodles or thicker noodles).Once your have rolled out all of your dough, use a pizza cutter or sharp knife and begin cutting the dough into strips.

Bring a large pot of water with a generous pinch of salt to boil. Once the water is boiling, slowly add pasta, stirring as you go. After the water returns to a boil, continue to cook for 2 minutes.

Drain and transfer to a large serving bowl.

Crispy Kale & Prosciutto
1 head of kale, leaves torn from stems
1-2 tablespoon olive oil
2 tablespoons romano cheese
¼ teaspoon salt
¼ teaspoon pepper
8-10 strips of prosciutto

Preheat oven to 350 degrees. In a large bowl, add kale leaves, olive oil, romano cheese, salt and pepper. Toss with your hands massaging the oil, cheese and seasonings into the kale for 1 minute. Spread on a baking sheet in a single layer (use 2 baking sheets if necessary) and bake for 15-17 minutes until crispy. Toss once while cooking. Set aside. Once cool, break apart into chip size pieces.

Place parchment paper on baking sheet. Lay prosciutto strips in a single layer on the paper. Bake for 15 minutes or until crispy. Set aside. Once cool, break apart into chip size pieces.

Shallot & Garlic Cream Sauce
1 tablespoon olive oil
2 tablespoons unsalted butter
1 shallot, chopped
2 garlic cloves, minced
1 tablespoon flour
1 cup milk
½ cup half & half
½ cup romano cheese, freshly grated
¼ teaspoon salt
¼ teaspoon

In a large skillet over medium-low, heat olive oil and butter. Add in shallots, garlic and a pinch of salt. Cook, stirring occasionally for 4 minutes. Increase heat to medium. While whisking, add in flour. Continue to mix until golden brown. Add the milk and half & half, continuing to whisk. Once the sauce begins to simmer, reduce heat to low and stir in romano cheese and ¼ teaspoon of salt and pepper.

Add pumpkin pasta noodles to the sauce and toss to combine. When ready to serve, place the noodles on a serving plate and add crispy kale and prosciutto. Top with 2 tablespoons of freshly grated romano cheese.