Pappardelle With Roasted Butternut Squash Arugula Italian Sausage And Pine Nuts Recipes

PAPPARDELLE WITH ROASTED BUTTERNUT SQUASH, ARUGULA, ITALIAN SAUSAGE AND PINE NUTS

Steps:

• Preheat oven to 475˚F. Combine squash, vinegar, oil, and 1/4 teaspoon salt in a large bowl; toss well to coat. Arrange squash mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake for 25 minutes or until tender and lightly browned, stirring occasionally. While squash bakes, cook pasta according to package directions. Drain pasta in a colander over a bowl, reserving 1 tablespoon cooking liquid. Cook italian sausage and set aside. Melt butter in a large nonstick skillet over medium heat. Add pine nuts, sage, and garlic; cook 3 minutes or just until pine nuts begin to brown, stirring occasionally. Place pasta, reserved cooking liquid, pine nut mixture, and squash mixture in a large bowl; toss gently to combine. Add remaining 1/4 teaspoon salt, arugula, cheese, italian sausage and pepper; toss gently to combine. Serve immediately.