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Garganelli with Pumpkin, Crispy Sage and Goat's Cheese
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These little pasta tubes from the Italian province of Emilia-Romagna are like penne, though the ridges go across their width rather than from top to bottom. They make a great backdrop to the sage-infused butter.
Sauvignon Blanc is wonderful with goat's cheese.
Typical values per serving:
This recipe was first published in October 2006.