Orecchiette With Pumpkin, Pecans and Shallot Sage Brown Butter

• pasta (orecchiette)
• 6 tablespoons butter
• 3 tablespoons finely chopped shallots
• 2 teaspoons minced garlic
• 2 tablespoons minced fresh sage
• 3 cups cubed cooked pumpkin
• salt and pepper
• 12 cup pecans, chopped and toasted
• freshly grated parmesan cheese

1. Cook pasta in lots of boiling salted water until tender.
2. Meanwhile, heat butter over medium flame in a large skillet.
3. Add shallots, garlic and sage; cook until butter just begins to brown.
4. Reduce heat to low and stir in pumpkin.
5. Add salt and pepper to taste.
6. Drain pasta; toss with pumpkins and pecans.
7. Serve immediately with Parmesan.

pasta, butter, shallots, garlic, fresh sage, pumpkin, salt, pecans, parmesan cheese

Taken from www.food.com/recipe/orecchiette-with-pumpkin-pecans-and-shallot-sage-brown-butter-440264 (may not work)