Butternut Squash And Radicchio Pappardelle Recipes

BUTTERNUT SQUASH AND RADICCHIO PAPPARDELLE

Butternut Squash and Radicchio Pappardelle image

Sweet nibbles of butternut squash temper the bitter edge of radicchio in every bite of this healthful, satisfying pasta.

Provided by Melissa Roberts

Time 30m

Yield Makes 4 to 6 (main course) servings

Number Of Ingredients 7

Ingredients

1/2 stick unsalted butter
2 tablespoon olive oil
1/3 cup pine nuts
1 pound butternut squash, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
3/4 pound radicchio, cored and thinly sliced
1 (8-to 9-ounces) package pappardelle (preferably egg pasta), broken into large pieces
1/2 cup coarsely grated ricotta salata or Parmigiano-Reggiano (1 ounce)

Steps:

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.
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.
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.
Serve topped with nuts and cheese.

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