Great. A nice break from the same and old.
The best way to retain the slightly sweet pumpkin flavor is to cook the pasta al dente. The package suggests 6 to 8 minutes, but keep it to 6 minutes exactly. I served this with pistachio pesto (pistachio butter whisked with olive oil, diced roasted garlic and olive oil) and lots of grated reggiano Parmesan cheese.
I tried this product with a nice Alfredo sauce garnished with a few toasted pecan bits and a dash or two of crushed Wild Thyme Flowers (Daphnis and Chloe) also from Market Hall, and a bit of coarse freshly ground black pepper. Simple but superb.