Tortellini with Pumpkin Alfredo Sauce

Hello Fall.  Fall?  Did I hear you say Pumpkin?  This country has gone pumpkin obsessed.  Mostly sweets and lattes are the appeal for everyone.  I like using pumpkin and other squash in savory dishes as well.  This recipe is adapted from one I earmarked in an old Food Network Magazine.  It makes a great side dish for a grilled chicken or fish; or pair it with a big green salad and you can feel less guilty (this is NOT diet food) for eating a bowlful!

Tortellini with Pumpkin Alfredo Sauce
printable recipe

Kosher Salt
12 oz. frozen cheese tortellini
1 1/2 frozen peas
1 T. butter
1 small onion, diced
1/2 c. pureed pumpkin
Pinch of freshly grated nutmeg
1 1/4 c. heavy cream (do not roll your eyes, I told you it was a side dish, simply control yourself!)
1/4 grated parmesan
fresh ground black pepper

In a large pot of boiling salted water, cook the tortellini and peas for 5 minutes, or until the pasta is al dente.  Drain, reserving 1/2 c. pasta water.
In a large skillet melt the butter over medium high heat.  Add the onion and saute until soft.

Whisk in the pumpkin and nutmeg cook for 1 minute.

Reduce the heat and add the cream.  Simmer and stir until the cream begins to thicken, about 5 minutes.

Add the cheese and cook until melted.  Season with salt and pepper.

Add the tortellini and peas.  Use the reserved water to loosen the sauce if it is too thick.