Barilla Red Lentil Rotini

Cacio e Pepe with Squash & Pecans

Made with

Barilla Red Lentil Rotini

  • 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


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