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Butternut Squash and Kale Fusilli Pasta 6 cups water, divided* 1 each small butternut squash, peeled and diced 2 tablespoons olive oil, divided* Kosher salt to taste* Black pepper to taste* 1 1/2 cups fusilli pasta 4 cups kale, washed and roughly chopped 2 tablespoons pasta water* 1/2 cup whole-milk ricotta cheese 1/2 teaspoon crushed red pepper flakes 1 tablespoon unsalted butter 5 each sage leaves, roughly chopped 1 ounce Parmesan, shaved *Ingredients not included in your PeachDish box.
Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan Recipe Courtesy of Chef Robert Lupo
1. Please read entire recipe card before beginning. 2. In a medium-large saucepot, place 4 cups of water over medium-high heat. While waiting for water to boil, place a large sauté pan over high heat and add squash, 2 cups water and half of olive oil. Cook the squash for 10-12 minutes, until most of the liquid has evaporated. Season with salt and pepper, remove the squash from the pan and reserve. 3. When the pot of water comes to boil, add pasta while stirring and cook over highheat for 6-8 minutes or until tender. 30 seconds before the pasta is cooked add the kale to the pot and submerge the greens in the water to wilt. Before draining, remove 2 tablespoons of pasta cooking water and reserve. Drain the pasta and kale in a colander and reserve. 4. In a large kitchen mixing bowl, combine, ricotta, crushed red pepper flakes, reserved pasta water and butter. Stir to combine and reserve. 5. In a large sauté pan over medium heat, add remaining olive oil then add sage. Cook for 1-2 minutes, remove from pan with a slotted kitchen spoon and season with a pinch of salt. Over medium heat in the same pan combine the pasta, kale and squash and incorporate while stirring. Cook just long enough to warm and combine, remove from heat and add mixture to the mixing bowl of cheese. Stir to combine all ingredients. 6. Divide the pasta onto two plates, top with fried sage and Parmesan. Enjoy! Yield: 2 servings Preparation Time: 15 minutes Cook Time: 25 minutes
Butternut Squash and Kale Fusilli Pasta with Ricotta and topped with Fried Sage and Parmesan Recipe Courtesy of Chef Robert Lupo
1. Please read entire recipe card before beginning. 2. In a medium-large saucepot, place 4 cups of water over medium-high heat. While waiting for water to boil, place a large sauté pan over high heat and add squash, 2 cups water and half of olive oil. Cook the squash for 10-12 minutes, until most of the liquid has evaporated. Season with salt and pepper, remove the squash from the pan and reserve. 3. When the pot of water comes to boil, add pasta while stirring and cook over highheat for 6-8 minutes or until tender. 30 seconds before the pasta is cooked add the kale to the pot and submerge the greens in the water to wilt. Before draining, remove 2 tablespoons of pasta cooking water and reserve. Drain the pasta and kale in a colander and reserve. 4. In a large kitchen mixing bowl, combine, ricotta, crushed red pepper flakes, reserved pasta water and butter. Stir to combine and reserve. 5. In a large sauté pan over medium heat, add remaining olive oil then add sage. Cook for 1-2 minutes, remove from pan with a slotted kitchen spoon and season with a pinch of salt. Over medium heat in the same pan combine the pasta, kale and squash and incorporate while stirring. Cook just long enough to warm and combine, remove from heat and add mixture to the mixing bowl of cheese. Stir to combine all ingredients. 6. Divide the pasta onto two plates, top with fried sage and Parmesan. Enjoy! Yield: 2 servings Preparation Time: 15 minutes Cook Time: 25 minutes
