Lunch time can’t come soon enough for me today!! Since Jeff is on spring break, he’s tasked with cooking all our meals for the next two weeks. Hooray! I stress about what to make for dinner everyday so I’m enjoying a nice break from meal preparation. And he’s a much better chef than I am- I’ve been eating like a queen! This is what he packed me for lunch today:
Yum!!! Jeff got the recipe from The Kitchn. It’s unique from other pasta dishes because after you boil the pasta, you pan fry it with all the other ingredients. This deepens the flavors and makes the pasta slightly crispy around the edges. It’s really good! I salivate just looking at the picture. And I’m contemplating breaking open my tupperware and eating my lunch at 9:45 this morning!
Pan-Fried Pasta with Butternut Squash, Fried Sage, and Pine Nuts
Makes 4-6 servings
1 medium butternut squash, peeled and cut into 1″ pieces
1 small sweet onion, peeled and diced
3 cloves garlic, minced
Salt and pepper
1/2 cup fresh sage leaves
1 pound farfalle pasta
3/4 cup pine nuts
4 ounces high quality Parmesan, shredded or shaved (I actually like less)
Heat the oven to 375°. Mince about half of the fresh sage leaves and toss with the butternut squash, onion, garlic, a drizzle of olive oil, salt and pepper. Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.
In the meantime, heat up a large, high-sided, un-oiled sauté pan until hot and toss in the nuts. Try to spread them out in a single layer and stir every 30 seconds or so until browned and you can smell the nutty aroma. These burn rather quickly so make sure you are paying attention! When toasted, set aside.
Heat salted pasta water to boiling and cook the farfalle until al dente. Drain and set aside.
As the squash finishes roasting, heat about two tablespoons of olive oil in the sauté pan. The oil is ready when it pops and sputters. (Don’t let it start smoking.) Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up. Remove with a slotted spoon (leaving the sage-seasoned olive oil in the pan) and salt lightly. Crush with the back of a spoon.
Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage. Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges. Add the pine nuts and cook for another minute. Stir in half the cheese, salt to taste, and serve.
Repeat the last step with the rest of the ingredients. It’s very important that you not crowd the pan too much – you want the pasta to really pan-fry, not just steam up.