Barilla® Mini Farfalle

Instructions

1. 1
   Remove core from tomatoes. In a medium sauce pan of boiling water, blanch tomatoes. Transfer tomatoes to an ice bath.
2. 2
   Once the tomatoes are cool, peel, cut and remove the seeds. Cut tomatoes into small dices. This should yield about 2 cups.
3. 3
   Bring a large pot of water to a boil.
4. 4
   Add olive oil and diced butternut squash to a medium skillet. Sauté for 2 minutes until warm.
5. 5
   Add milk and bring to a simmer. Continue to simmer for about 7 minutes until butternut squash is soft.
6. 6
   Meanwhile, cook pasta according to the package directions.
7. 7
   Add tomatoes to sauce, season with salt and pepper and remove from heat.
8. 8
   Drain and toss pasta with sauce. Finish with basil and serve.