Pappardelle Con Zucca Recipe
Fresh Pappardelle Pasta / Squash / Ricotta / Pecorino / Toasted Pumpkin Seeds / Rosemary
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Squash
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced butternut squash, season with salt and pepper, and sauté until tender and slightly caramelized, about 10-12 minutes. Stir in the chopped rosemary and cook for an additional minute. Remove from heat and set aside.
- 2
Cook the Pasta
In a large pot of salted boiling water, cook the fresh pappardelle pasta according to package instructions until al dente, usually about 3-4 minutes. Reserve 1 cup of pasta cooking water, then drain the pasta.
- 3
Combine Ingredients
In the skillet with the squash, add the cooked pappardelle pasta and the ricotta cheese. Toss gently to combine, adding reserved pasta water as needed to create a creamy sauce. Adjust seasoning with salt and black pepper.
- 4
Serve
Divide the pappardelle among serving plates. Top with grated pecorino cheese and toasted pumpkin seeds. Drizzle with remaining olive oil and garnish with additional rosemary if desired.
