Pumpkin Sage Fettuccini With Pan Roasted Wild Mushrooms and Pumpkin Seed Pesto

Pumpkin Sage Fettuccini With Pan Roasted Wild Mushrooms and Pumpkin Seed Pesto
1 tablespoon chopped fresh sage (sautéed in olive oil)
1 cup fine ground semolina
2 eggs slightly beaten
1/3 cup solid pack pumpkin puree
Salt and pepper, to taste
1/2 cup chicken stock
Pumpkin Seed Pesto
2 ounces olive oil, divided
1 cup green hulled pumpkin seeds
1/2 tablespoon garlic, minced.
2 ounces water
1/2 cup cilantro
2 onions chopped
1/2 ounce fresh lemon juice
Mascarpone Cream
1/2 cup mascarpone cheese
1/4 cup heavy cream
1/4 teaspoon cinnamon
Finishing touches
1/2 cup shiitake mushrooms
Dash freshly ground nutmeg
For the pasta: In food processor place sage, and semolina in first and slowly add eggs one at a time. Mix should be crumbly (don't over mix). Add pumpkin until mixture resembles dough. Place on counter dusted with additional semolina. Add more semolina as needed until it becomes a workable dough. Roll out in pasta machine to about 1/16 of an inch, cut to desired width of noodle.
For the pesto: Heat 1 tablespoon olive oil in large skillet, over medium heat, cook pumpkin seeds with salt and pepper until seeds are puffed and beginning to pop.
Add garlic and cook one minute; transfer to a plate and cool completely. Pulse mixture in a food processor with water, cilantro, green onions and remaining olive oil until mixture forms a coarse paste. Transfer to a bowl and add lemon juice and salt and pepper to taste.
For the mascarpone cream: Blend all ingredients and set and refrigerate until ready for use.
To assemble: In a large skillet, heat olive oil with the shiitake mushrooms seasoned with salt and pepper. Add the chicken stock and simmer on low flame until pasta is ready.
Boil salted water (about 1 gallon to 2 tablespoons kosher salt) and cook desired amount of pasta ribbons and add to mushroom broth.
Toss pasta with mascarpone cheese mixture and top with 1 tablespoon pumpkin seed pesto.
Serves four to six.
Cook's note: Regular egg fettucini can be substituted for pumpkin pasta but there is no comparison to fresh pasta; it's not hard to make. If you don't have a pasta machine lying around the house you can use a rolling pin and press very hard.
Nutrition values per serving: 449 calories, 33 g fat, 27 g carbohydrates, 3 g fiber, 13 g protein, 117 mg cholesterol, 201 mg sodium.
Chef Barry Rosenstein, Blackhawk Lodge, Chicago