Butternut Squash and Radicchio Pappardelle
A luxurious pasta dish combining sweet butternut squash, bitter radicchio, and wide pappardelle noodles, finished with toasted pine nuts and ricotta salata. This elegant combination offers a perfect balance of flavors and textures.
Ingredients
- •½ stick unsalted butter
- •2 tablespoon olive oil
- •⅓ cup pine nuts
- •1 pound butternut squash
- •¾ pound radicchio
- •1 package pappardelle
- •½ cup ricotta salata
Cooking Instructions
- 1.
Melt butter in a 12-inch heavy skillet over medium heat, then continue to cook until it is golden brown, about 2 minutes. Add oil, then nuts, and cook, stirring, until nuts are golden, 1 to 2 minutes. Transfer with a slotted spoon to a plate.
4 min
- 2.
Add squash to skillet and cook over medium heat, stirring occasionally, until golden and just tender, 6 to 8 minutes. Add radicchio and 1/2 teaspoon each of salt and pepper and cook, stirring, until wilted and just tender, about 3 minutes.
11 min
- 3.
Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta. Add pasta to radicchio mixture with 1/2 cup cooking water and toss over low heat until heated through, 1 to 2 minutes. Add more cooking water to moisten if necessary.
12 min
- 4.
Serve topped with nuts and cheese.
1 min
