Monday, May 4, 2009

Squash and Arugula Pasta

This is a recipe where I use ghee in combination with olive oil. It's an everyday favorite that is easy to whip up and serve on a whim.


1 cup peeled and chopped butternut squash or sweet potato or winter squash, they all work
1 tablespoon ghee
1 medium onion
1 bushel arugula
1 1/2 cups dried pasta of your choice, we love using non-traditional kinds like farro, spelt and rice flour pasta
olive oil for dressing
Pecorino or Parmiggiano for shaving on top
salt and pepper to taste

Prepare pasta according to directions.
Meanwhile melt the ghee in a medium sauce pan. Add chopped onions and saute until tender about 3 minutes. Add the chopped squash and reduce heat slightly. Cook until squash is tender (cover if it starts to get too brown, as trapping the moisture will allow it to continue cooking without burning). Once the squash is close to done, throw in the arugula and cook until just wilted, about 2 minutes. Remove from heat and combine with drained pasta. Toss with olive oil, salt and pepper then grate the cheese over the top. Serve warm and enjoy!

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