Barilla Red Lentil Rotini

Cacio e Pepe with Squash & Pecans

Share
Print
  • Prep
  • Cook
  • Skill
    Casual


Ingredients

Ingredients:

  • 1 box Barilla® Red Lentil Rotini
  • 2 tbsp Extra virgin olive oil
  • 2 cups Thinly sliced acorn squash
  • ½ cup freshly grated Romano Cheese
  • 2 tbsp Butter
  • 2 tsp Fresh coarsely milled black pepper
  • ¼ cup Pecans
  • Sea Salt to taste

Instructions

  1. 1
    Bring a large pot of water to a boil
  2. 2
    Cook the pasta according to the directions
  3. 3
    Meanwhile in a 12 inch skillet heat the olive oil and add the squash, cook for 3-4 minutes or until softened
  4. 4
    Then add the butter, black peppers and pecans, saute for 1 minute
  5. 5
    Reserve ½ cup of the pasta cooking water and add it to the sauce
  6. 6
    Drain and toss the pasta with the sauce, remove the skillet from the heat and fold in the cheese

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies