June 1, 2008

Pasta with a bit of everything

I found this great recipe while blog searching a few weeks ago and unfortunately I can't remember which blog it was on. So I'm sorry for the lack of credit. If it was your recipe please let me know.

I served this recipe with cornish hens and fiddleheads and it was outstanding.

This recipe was so delicious, I enjoyed the leftovers for lunch during the week.

Very easy, very tasty. And it used some of our butternut squash from the garden from last year that we have keeping in the basement.

Butternut Squash and Goat Cheese Pasta
Serves 4
1/2 package penne pasta

Bulb of one smallish butternut squash, peeled and small diced (about 1 cup)
3 tbsp olive oil, divided
1 clove finely minced garlic

1/4 cup raw pine nuts
1/4 cup crumbled goat cheese
1/2 tbsp salt
Generous fresh ground black pepper

Cook penne pasta.
Heat a large skillet over medium heat. Add in 1 tbsp olive oil. Add diced butternut squash and sautee until starting to soften and brown, about 7 minutes. Add in garlic about 5 minutes through.

After butternut squash has started to cook, add in 1/4 cup pine nuts and toast with squash and garlic mixture, about 3 more minues (this is only 10 minutes of sauteeing total).

Add penne pasta and remaining 2 tbsp olive oil to pan. Toss to coat and then remove pasta mixture to medium bowl. Stir in crumbled goat cheese and serve.

No comments: