Fusilli and Creamy Pumpkin sauce with Pesto

We were puttering around on Sunday when all the sudden we were starving. Teetering on the verge of frozen pizza for dinner I remembered my homemade roasted pumpkin puree. Hooray! This came together really fast and more on a feeling than knowledge of how it would turn out, lucky for us it turned out really stinkin delicious!
Fusilli and Creamy Pumpkin sauce with Pesto:
fusilli pasta for 4 (12-16 ounces)
1 tbs rosemary
2 tbs olive oil
2 cups/16 oz of pumpkin puree
2 gloves garlic; minced
1/4 cup heavy whipping cream
1 tbs white wine vinegar
1/4 tsp red pepper flakes
1/4 cup shredded mozzarella
1/2 red onion; diced
few tbs of pesto
salt to taste
1    cook pasta in large pot of boiling water
2    while pasta is cooking heat rosemary in olive oil for 1-2 minutes on medium heat
3    spoon out rosemary and set aside
4    add pumpkin, garlic, cream, vinegar, and red pepper flakes to oil, stir well
5    sauté onions in a bit of olive oil in a separate pan
6    take 1 cup of the boiling pasta water and add to pumpkin sauce, add salt to taste
7    drain and plate pasta
8    sprinkle 1/4 cup mozzarella cheese over pumpkin sauce and stir until melted
9    spoon pumpkin sauce over noodles, top with sautéed onions and a dollop of pesto

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