Pappardelle with Roasted Winter Squash, Rocket and Pistachios

Oh my but I do love me some pasta from time to time. Todd . . . he does hate it with a passion and so . . . I only ever have it very infrequently . . . almost never really.



The other day he was going with the missionaries to have lunch at a Single Sister's house and so I decided to fulfil my flagrant need to eat some pasta and threw together this dish.



Unfortunately my Pappardelle was a bit broken up . . . which didn't affect the flavour at all . . . just the looks. It went down the same and tasted every bit as delicious.



I love butternut squash as well, especially roasted until it is almost caramelized . . . and I love the flavour of sage . . . rocket . . . je t'adore . . . and pistachios??? Well, they just happen to be my most favourite nut of all time!!



So . . . let's see now . . . roasted butternut squash all sweetly caramelized at the edges . . . toasted pistachio nuts . . . oh so scrummy . . . sage . . . all musty herby . . . the peppery bite of rocket . . . almost meaty . . . buttery al dente pasta . . . oh . . . and cheese, finely grated Parmesan Reggiano . . . all together in my bowl, on my fork and in my tummy.



Bliss. Pure and utter bliss . . .




*Pappardelle with Roasted Winter Squash, Rocket and Pistachios*
Serves 4 to 6
Printable Recipe

Easy to cook and relatively low in fat. Low fat doesn't have to mean dissatisfied. This pleases on many levels! It's peppery, sweet and quite filling!

4 cups of butternut squash, peeled and cut into 1 inch pieces
(about 1 medium sized squash)
2 TBS of good quality Balsamic Vinegar
2 tsp of good quality extra virgin olive oil
fine seasalt and freshly ground black pepper to taste
low fat cooking spray
8 ounces uncooked pappardelle or fettuccine
1 TBS butter
4 TBS coarsely chopped raw shelled pistachio nuts
1 TBS chopped fresh Sage leaves
2 cloves of garlic, peeled and minced
1/2 of a 70g bag of washed rocket (2 cups)
2 ounces grated Parmesan cheese (1/2 cup)
corasely ground black pepper to garnish

Preheat the oven to 230*C/475*F/ gas mark 7. Line a baking tray with foil wrap. Spray lightly with cooking spray.

Toss the squash cubes together in a bowl with the balsamic vinegar, olive oil, salt and some pepper. Spread out on the baking sheet in a single layer. Bake for about 25 minutes or so, until tender and lightly browned, stirring occasionally.

About halfway through the baking time for the squash cook the pasta, according to the package directions, omitting any salt or fat. Drain in a colander over a bowl, reserving 1 TBS of the cooking liquid.

Melt the butter in a large nonstick skillet over medium heat. Add the pistachio nuts, sage and garlic. Cook for about 3 minutes until the nuts begin to toast and the mixture becomes very fragrant, stirring occasionally. Remove from the heat and toss in the drained pasta, cooking liquid, roasted squash and rocket, tossing all together gently to combine. Add a pinch of salt, some freshly ground black pepper and the cheese. Toss gently again to combine. Serve immediately.



Baking in The Cottage today, a delicious Golden Jubilee Cake.