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Tagliatelle with Herbs
Served with Chunky Squash Puree
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Serves 4
Prep time: 15 minutes Total time: 35 minutes |
- 1 medium butternut squash
- 1 lemon, preferably organic
- 1 bunch fresh oregano or basil
- 1 bunch chives
- 1 bunch flat-leaf (Italian) parsley
- 1 lb. best quality tagliatelle
Shopping List
- Black pepper
- Extra-virgin olive oil
- Ground cinnamon
- Sea salt
- Unsalted butter
Pantry Items
- Chef’s knife
- Large stockpot or pasta pot
- Measuring cups and spoons
- Mixing bowls
- Paring knife
- Potato masher
- Steamer
- Vegetable Peeler
- Whisk
- Wooden spoons
- Zester or Microplane
Tools
- Wine: Try this with a Lambrusco di Sorbara
- Dessert: Lemon Cake
Suggestions
- When you walk in the door
- Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
- Put 3 cups water in the bottom of a steamer, put the steamer in the pot and place over high heat
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Open the wine and try it – it’s going to make you smile!
- Prep
- Cut the squash in half and scoop out the seeds with a big spoon.
- Peel the squash and cut it into 2-inch pieces. Put the squash in the steamer, cover and turn down the heat to medium.
- Rinse and pat dry the basil. Pluck 1-1/2 cup leaves. If you’re using oregano, you don’t need to rinse it and you’ll only need 1 cup leaves.
- Rinse and pat dry the parsley. Pluck 3/4 cup leaves.
- Cut 4 tbsps. butter into small pieces.
- Start Cooking
- The squash will take about 20 minutes to steam, so you have time to set the table now.
- While the squash is steaming, mince the herbs. Put 6 tbsps. olive oil into a large bowl. Whisk in the herbs and a generous pinch salt.
- When the water for the pasta boils, add the pasta and stir. Cook until it is al dente, 7-12 minutes.
- Check the squash.
- Zest half the lemon. Mince the zest.
- When the squash is tender, put it in a bowl and crush it with a potato masher or a fork, so it’s a nice, thick puree. Add 4 tbsp. butter, the minced zest, a pinch of cinnamon, salt and pepper to the squash and mix well. Taste for seasoning.
- Check the pasta. If it’s al dente drain it, reserving some cooking liquid.
- Add the pasta to the olive oil and herbs and toss, toss, toss. Taste for seasoning and toss again. If it’s dry, add some cooking water 1 tbsp. at a time.
- Take everything to the table – dinner is ready! Don’t forget the wine.
