Casarecce with roasted butternut squash, arugula, and creamy pesto

This dish unites beloved ingredients from the northern regions of Italy
471 Views
 
Livello MASTERY
30 min
472 Views
 
Livello MASTERY
4 Persone
30 min
INGREDIENTI: per 4 persone

1 box Casarecce pasta

2 tbs extra virgin olive oil

1 small butternut squash, diced

1 Vidalia onion, thick Julienne cut

1 cup arugula, roughly chopped

½ cup Parmigiano Reggiano cheese, grated

1 jar Barilla creamy pesto

salt and black pepper to taste

Preparation

Place a pot of water to boil and turn on the oven to 425 F.

Season onion and butternut squash with olive oil, salt and pepper and roast separately in the oven until thoroughly cooked, about 15 minutes. Cook the pasta according to directions, drain reserving ½ cup water. Combine with roasted butternut squash, arugula, pesto and Parmigiano cheese. Blend well and serve

 

 

 

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