Butternut Squash and Radicchio Pappardelle

Ingredients for Butternut Squash and Radicchio Pappardelle

• 1/2 stick unsalted butter

• 2 tablespoons olive oil

• 80ml pine nuts

• 450g butternut squash, peeled and cut into 1/2-inch cubes (about 600ml )

• 350g radicchio, cored and thinly sliced

• 1 (8-to 250g ) package pappardelle (preferably egg pasta), broken into large pieces

• 120ml coarsely grated ricotta salata or Parmigiano-Reggiano (30g)

How to make Butternut Squash and Radicchio Pappardelle

Melt butter in a 12-inch heavy skillet over medium heat, then continue to cook until it is golden brown, about 2 minutes. Add oil, then nuts, and cook, stirring, until nuts are golden, 1 to 2 minutes. Transfer with a slotted spoon to a plate.

Add squash to skillet and cook over medium heat, stirring occasionally, until golden and just tender, 6 to 8 minutes. Add radicchio and 1/2 teaspoons each of salt and pepper and cook, stirring, until wilted and just tender, about 3 minutes.

Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoons salt for 5.7L water) until al dente. Reserve 240ml cooking water, then drain pasta. Add pasta to radicchio mixture with 120ml cooking water and toss over low heat until heated through, 1 to 2 minutes. Add more cooking water to moisten if necessary.

Serve topped with nuts and cheese.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.