Butternut Squash and Radicchio Pappardelle

Butternut Squash and Radicchio Pappardelle
Photo by Romulo Yanes


  • ½ cup coarsely grated ricotta salata or Parmigiano-Reggiano
  • ¾ pound radicchio
  • ½ stick unsalted butter
  • 1 pound butternut squash
  • 2 tablespoon olive oil
  • 1/3 cup pine nuts
  • 1 (8-to 9-ounces) package pappardelle (preferably egg pasta)

Melt butter in a 12-inch heavy skillet over medium heat, then continue to cook until it is golden brown, about 2 minutes. Add oil, then nuts, and cook, stirring, until nuts are golden, 1 to 2 minutes. Transfer with a slotted spoon to a plate. Add squash to skillet and cook over medium heat, stirr...

View full recipe at Epicurious


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