Pumpkin Linguini

Well, we're halfway through September. Those big old orange pumpkins will be in the markets soon. Here's a link to make easy puréed pumpkin. Or you could use canned for this simple linguini dish.

http://hotandcoldrunningmom.blogspot.ca/2016/10/pumpkin-puree.html

12 oz linquini, cooked as per package directions
reserved pasta water
2 tbsps butter or olive oil, or a little of both
3 cloves garlic, minced
3/4 cup pumpkin purée (not pumpkin pie filling!)
1/2 cup milk
1/2 cup parmesan cheese
fresh basil leaves, I used 5 or 6
1/4 tsp nutmeg
salt and pepper

Melt butter/ heat olive oil in a small skillet over medium heat and add garlic for 1 minute.

Stir in torn basil leaves and pumpkin, then add milk, parmesan and nutmeg.

Add salt and pepper to taste and simmer a few minutes to heat through.

Toss with drained linguini, adding a bit of reserved pasta water if needed for desired consistency.

Serve with more parmesan, torn basil, salt and lots of pepper!