Barilla Red Lentil Rotini Cacio e Pepe with Squash & Pecans
Barilla Red Lentil Rotini Cacio e Pepe with Squash & Pecans
22 minutes total
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Fall Recipes
- No Meat
- Short
- Under 30 Minutes
- Weekend
- Weeknight
Made with Barilla Red Lentil Penne pasta.
Ingredients
Serves 0
1 | Box Barilla® Red Lentil Rotini |
2 | Tablespoons Extra virgin olive oil |
2 | Cups Thinly sliced acorn squash |
½ | Cup freshly grated Romano Cheese |
2 | Tablespoons Butter |
2 | Teaspoons Fresh coarsely milled black pepper |
¼ | Cup Pecans |
To taste | Sea Salt |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil.
Step 2
Cook the pasta according to the directions.
Step 3
Meanwhile, in a 12 inch skillet heat the olive oil and add the squash. Cook for 3-4 minutes or until softened.
Step 4
Add the butter, black peppers and pecans. Saute for 1 minute.
Step 5
Reserve ½ cup of the pasta cooking water and add it to the sauce.
Step 6
Drain and toss the pasta with the sauce. Remove the skillet from the heat and fold in the cheese.

Red Lentil Rotini Pasta
Surprisingly One Ingredient. All Red Lentil, No Xanthan Gum.
Rotini made from red lentils, and red lentils only, for a good source of plant protein without additives, like xanthan gum. Make what you love without hesitation. Looking for cooking ideas? Check out our recipe section for creative ways to get inspired.
- Shape Rotini
- Cook time 8–10 mins
- Pack size 8.8 oz.
- Range Chickpea and Red Lentil Pasta