I never realized how hard I would find it to be inspired to post to this blog without photos. Not to mention how much I hate typing on this laptop.
We went by the house today–no pics obviously, but half of the siding is up (!) and all of the drywall inside. And let’s face it, most of you care most about the kitchen, so I have heard the cabinetry should be in by the end of the month. Eeek!
Anyway, I threw this tried and true pasta dish together tonight. It surprised me the first time I made it a few years back as I did not think I would like the semi-wilted arugula (since I really don’t like cooked greens), but actually it really added something for me. This is weeknight eating at its best. Unlike most 30 minute meals, I think this one might truly take about 30 minutes if you are organized. The original recipe called for pappardelle, but I always use bowtie (farfalle) pasta as I have had horrible trouble with pappardelle sticking–as much as I love it when other people cook it!
Bowties with Roasted Winter Squash Arugula and Pine Nuts
Adapted from Cooking Light
4 cups (1-inch) cubed peeled butternut squash
2 T balsamic vinegar
1 T olive oil
salt to taste (see instructions)
8 oz uncooked farfalle/bowtie pasta
1 T butter
2 T pine nuts (I have left out to no detriment when I do not have them)
1-2 T chopped fresh sage
5 garlic cloves, minced
2 cups trimmed arugula (I have subbed other greens when necessary but prefer arugula)
1/2 cup (2 ounces) grated fresh Asiago cheese, plus more for sprinkling on top of each dish
1/2 teaspoon coarsely ground black pepper
Preheat oven to 475 F.
Combine squash, vinegar, oil, and 1/4 teaspoon salt in a large bowl; toss well to coat. Arrange squash mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 475° for 25 minutes or until tender and lightly browned, stirring occasionally. Srinkle with additional salt after removing if after tasting they need it.
While squash bakes, cook pasta according to the package directions, omitting fat and using just a little salt. Drain in a colander over a bowl, reserving 1 tablespoon cooking liquid.
Melt butter in a large nonstick skillet over medium heat. Add pine nuts, sage, and garlic; cook 3 minutes or just until the pine nuts begin to brown, stirring occasionally. Place pasta, reserved cooking liquid, pine nut mixture, and squash mixture in a large bowl; toss gently to combine. Add salt to taste, arugula, asiago cheese, and black pepper; toss gently to combine. Serve immediately.