1 pound of Bellflower pasta cooked until just shy of al dente
2-3 Tablespoons of clarified sweet butter
2 Tablespoons of extra virgin olive oil
4 Anchovies (salted or from glass jars - not tins if you can avoid it) chopped fine.
(A concentrated, excellent meat stock can be substituted for the anchovies.)
1/2 Cup White Wine
1 Cup Chicken or Pork stock
2 Cups of Roasted Pumpkin flesh
1/4 Cup of Fresh Sage Leaves
4 Cloves of Roasted Garlic
1/2 Cup of Grated Asiago cheese (other cheeses can easily be substituted for Asiago)
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Puree the Sage Leaves and Roasted Garlic in the Olive Oil in mortar and pestle or food processor
Saute the anchovies over very, very low heat in the butter until they dissolve.
Add white wine and bring to a simmer to reduce wine by 1/3.
Add stock or broth and bring back to a gentle simmer.
Gently warm the roasted pumpkin by adding it to the pan
When pumpkin is warmed through, add very al dente bellflower pasta to the pan and mix in the sage & garlic puree.
Simmer gently until the pasta is brought to al dente state
Mix in the Asiago cheese and serve.