Sunday, February 14, 2010

Papparedelle is for lovers


I love going out to dinner on Valentine's Day so I'm definitely not cooking tonight, but I will share with you a new recipe that I've taken a shine to. There's everything to love about this one — it's the perfect balance of bitter and sweet tossed with buttery noodles. It's unique and colourful and also pretty healthy.

I was nervous about cooking with pine nuts because of news of a North American "pine mouth" outbreak. From what I've heard pine mouth can not only ruin a romantic evening, it can affect your sense of taste for weeks, so be careful what brand you buy.

BUTTERNUT SQUASH AND RADICCHIO PAPPARDELLE

Ingredients

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

Instructions

Melt butter in a 12-inch heavy skillet over medium heat, then continue to cook until it is golden brown, about 2 min. Add oil, then squash, and cook over medium heat, stirring occasionally, until golden and just tender, 6 to 8 min. Add radicchio and 1/2 teaspoon each of salt and pepper and cook, stirring, until wilted and just tender, about 3 min.

Meanwhile, cook pappardelle in a pasta pot of boiling salted 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 min. Add more cooking water to moisten if necessary.

Serve topped with nuts and cheese.



Happy Valentine's!

kh

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