Pumpkin Pasta with Walnut Cream Sauce

3/4 cup Libby's Solid Pack Pumpkin
(or plant a pumpkin patch & wait until next year to make this recipe -- then it will be slow food)
2 egg yolks, slightly beaten
1 pound (about 3 3/4 cups) flour
1 teaspoon salt
1/2 teaspoon ground nutmeg

In a small bowl, combine pumpkin and egg yolks; mix well and set aside. Add flour, salt and nutmeg to a food processor or a stand mixer with the flat paddle (or make it by hand). Turn on machine and gradually add pumpkin mixture. Allow dough to be worked 5 to 7 minutes. Correct dough consistency, if necessary, by adding 1 teaspoon water at a time if dough is too dry, or 1 tablespoon flour if dough is too moist. Pasta will have a dry, crumbly appearance, but should feel moist to the touch. Run pasta through a pasta roller to desired thickness. Cut to desired length. Pasta may be cooked immediately or dried on a rack or lightly floured surface. Cook fresh pasta in boiling salted water 1 1/2 to 2 minutes. Cook dried pasta 5 to 6 minutes. Yields about 1 pound uncooked pasta.

Walnut Cream Sauce

1 small clove garlic, peeled
1/2 teaspoon salt
1 cup heavy cream, divided
1 teaspoon dried marjoram
1/4 cup olive oil
1 cup chopped walnuts, toasted
1/2 cup finely grated Parmesan cheese
1/4 cup chopped fresh parsley
Pepper to taste

In a food processor or blender, combine garlic and salt. Add 1/2 cup heavy cream and marjoram. Cover; process or blend on medium speed 30 seconds while gradually adding oil. Add remaining cream. Process 20 seconds or until mixture is fluffy. Stir in nuts, cheese and parsley. Toss immediately with hot pasta, mixing until noodles are well coated. Sprinkle with additional chopped parsley, if desired. Grind fresh black pepper over each serving. Yields sauce for 1 pound of pasta.

Recipe by Tom Eldridge and Jennifer Jordan