Tortellini with Pumpkin Alfredo Sauce
Salted Pretzel-Marshmallow Bars
Tortellini with Pumpkin Alfredo Sauce
2 9oz packages of cheese tortellini
1 Tbsp unsalted butter
1 small shallot, finely chopped
1/2 cup canned pure pumpkin
Pinch of freshly grated nutmeg
1 1/4 cups heavy cream
1/4 cup grated parmesan cheese, plus more for topping
Freshly ground pepper
Chopped fresh parsley, for topping
Bring a large pot of salted water to a boil. Add the tortellini and cook as directed. Reserve 1/2 cup of the cooking water, then drain the pasta. Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until slightly soft (about 2 minutes). Add the pumpkin & nutmeg and cook, stirring, for 1 minute. Stir in the cream and bring to a low boil. Reduce the heat to medium-low. Simmer, stirring, until slightly thickened (about 5 minutes). Stir in the cheese and cook until thick (about 1 more minute). Season with salt & pepper. Add the tortellini to the skillet and toss with the sauce. Add some of the reserved cooking water to loosen, if needed. Divide among bowls and top with more cheese & parsley.
Salted Pretzel-Marshmallow Bars
1 Cooking spray
1 1/2 cups broken pretzel pieces
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp kosher salt
1 stick unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs, slightly beaten
2 tsp vanilla extract
8 marshmallows, halved crosswise
1/4 cup peanut butter chips
1/4 cup semisweet chocolate chips
1 tsp vegetable oil
Position a rack in the middle of the oven & preheat to 350 degrees. Line a 9 inch square baking pan with aluminum foil, leaving a 2 inch overhang on all sides. Lightly spray the foil with cooking spray. Pulse 1 cup pretzel pieces in a food processor until finely ground. Transfer to a bowl. Whisk in the flour, baking powder and salt. Melt the butter in a saucepan over medium heat. Remove from the health and stir in the brown sugar. Let cool slightly; then stir in the eggs & vanilla. Stir the pretzel crumb mixture into the butter mixture in two additions. Spread the batter in the prepared pan. Scatter the remaining 1/2 cup pretzel pieces on top. Bake until golden and a toothpick inserted into the center comes out clean with a few crumbs (about 25-30 minutes). Let cool completely in the pan on a rack. The lift the foil to remove the bars from the pan and transfer to a baking sheet.
Preheat the broiler. Press the marshmallow halves, cut-side down, in even rows on top of the bars. Broil, rotating the baking sheet as needed, until the marshmallows are golden brown (about 1-2 minutes). Let cool. Put the peanut butter chips and 1/2 teaspoon vegetable oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Repeat with the chocolate chips and the remaining 1/2 teaspoon vegetable oil in another bowl. Drizzle the melted peanut butter and chocolate mixtures over the bars. Let harden at room temperature or chill to set before cutting.
Enjoy!
