Orecchiette, Pattypan Squash, Brown Butter, Sage
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!
|Author: Colby and Megan Garrelts|
|Prep time: 30 minutes|
|Cooking time: 20 minutes|
|Total time: 50 minutes|
- 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
- Bring a large stockpot of water to a rolling boil over high heat. Heavily salt the water, stirring to dissolve the salt.
- 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.
- 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.
- Add the garlic and cook just to warm through. Add the pasta and the remaining Plugrá Butter and lower the heat to medium.
- Continue to cook the pasta and vegetables until the Plugrá Butter begins to brown and gives off a nutty aroma, about 2 minutes.
- Add the sage and tomatoes and stir to warm through. Season the mixture with salt and pepper to taste.
- Divide the pasta and vegetables among 4 bowls and serve immediately.