PAPPARDELLE WITH BUTTERNUT SQUASH AND RADICCHIO
10-15
min
cooking time
2-3
servings
easy
difficulty

PAPPARDELLE WITH BUTTERNUT SQUASH AND RADICCHIO

SHARE
  • PRINT

Ingredients

  • One 9-oz package Giovanni Rana Pappardelle
  • 2 cups butternut squash, diced
  • 2 cups fresh radicchio, shredded
  • 1 garlic clove, minced
  • 6 tbsp extra virgin olive oil
  • 2 tbsp vinegar
  • Salt and freshly ground black pepper to taste

  • Grated Parmigiano Reggiano or Pecorino cheese optional
10-15
min
cooking time
2-3
servings
easy
difficulty

Preparation

Bring a large pot of salted water to a boil. Heat 4 tablespoons of the oil in a large skillet over medium heat; add garlic and cook for 1 minute stirring occasionally. Add the pumpkin and sauté for 5-6 minutes on high heat until the squash is golden and crispy. Add the radicchio and vinegar lower the heat and cook until wilted. Season with salt and pepper to taste.

Cook the Pappardelle according to package directions and drain, reserving 1/2 cup of the pasta cooking water. Transfer the Pappardelle to the pan adding a little of the pasta cooking water to loosen if needed, then add the remaining oil and toss to combine.

Season with salt and pepper to taste. Divide among plates and serve.

You can add grated Parmigiano Reggiano cheese or grated Pecorino cheese if desired.