Orecchiette, Pattypan Squash, Brown Butter, Sage

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Aug 25, 2015

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Orecchiette, Pattypan Squash, Brown Butter, Sage

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Orecchiette, Pattypan Squash, Brown Butter, Sage
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Yield Servings
Author Colby and Megan Garrelts
Prep time 30 minutes
Cooking time 20 minutes
Total time 50 minutes

Description

This is a very pretty dish to serve family style. The orecchiette pasta looks like little ears, and pattypan squash resembles a child's spinning top. Colorful, fun and tasty!

Ingredients

  • 12 ounces orecchiette
  • 8 tablespoons Butter unsalted
  • 12 ounces pattypan squash, cut into ¼-inch slices
  • 6 cloves garlic, thinly sliced
  • 1/3 cup fresh sage leaves, finely chopped
  • 4 ounces cherry tomatoes
  • Salt and freshly ground white pepper

Instructions

  1. Bring a large stockpot of water to a rolling boil over high heat. Heavily salt the water, stirring  to dissolve the salt.
  2. Cook the pasta until just short of tender. Drain the pasta, reserving ¼ cup of the pasta water, and set the pasta aside, keeping it warm.
  3. Heat 1 tablespoon of the Plugrá Butter over high heat in a medium sauté pan. Add the squash and sauté until the slices develop a toasty, golden surface, about 3 minutes.
  4. Add the garlic and cook just to warm through. Add the pasta and the remaining Plugrá Butter and lower the heat to medium.
  5. Continue to cook the pasta and vegetables until the Plugrá Butter begins to brown and gives off a nutty aroma, about 2 minutes.
  6. Add the sage and tomatoes and stir to warm through. Season the mixture with salt and pepper to taste.
  7. Divide the pasta and vegetables among 4 bowls and serve immediately.