I recently blogged about how much I love the Chestnut Troffie from Pasteria Lucchese at the Ballard Farmers market. I thought it only fair to the Pumpkin Cappellacci noodle to also rave about it. I took me all of five minutes to make a sauce with browned butter and sage before tossing it with the cooked pasta. My little ones gobbled it up since the pumpkin is so sweet. Great noodle to have on hand for a lightening fast meal that tastes great.
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