Butternut Squash and Radicchio Pappardelle
INGREDIENTS
½ stick unsalted butter
2 tbsp olive oil
1/3 cup pine nuts
1 lb butternut squash, peeled and cut into ½ inch cubes
(about 2½ cups)
¾ lb radicchio, cored and thinly sliced
1 (8-to-9 oz) package pappardelle (preferably egg pasta), broken into
large pieces
½ cup coarsely grated ricotta salata
DIRECTIONS
1. Melt butter into 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.
2. Add squash to skillet and cook over medium heat, stirring
occasionally, until golden and just tender, 6 to 8 minutes. Add
radicchio and ½ tsp each of salt and pepper and cook,
stirring, until wilted and just tender, about 3 minutes.
3. Meanwhile, cook pappardelle in a pasta pot of boiling salted water
(2 tbsp salt for 6 qt water) until al dente. Reserve 1 cup cooking
water, then drain pasta. Add pasta to radicchio mixture with
½ cup cooking water and toss over low heat until heated
through, 1 to 2 minutes. Add more cooking water to moisten if
necessary.
Serve topped with nuts and cheese.
Recipe by Melissa Roberts
