Barilla Red Lentil Rotini

Cacio e Pepe with Squash & Pecans

  • Prep
  • Cook
  • Skill



  • 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


  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

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