Heff's Bow Tie Challenge!!
Farfalle di oro con noci
An elegant vegetarian entree, or wonderful paired wif' grilled veal chop!
16 oz of farfalle (bowtie pasta)
3/4 cup rich (homemade chicken broth)
2/3 cup toasted walnuts
1 large butternut squash
1/2 cup heavy cream
1/8/ tsp nutmeg
1/4 tsp black pepper
one red pepper cut in julienne strips an' sautee'd in butter until jes' gettin' a black edge.
Cut squash in half, scoop out seeds an' drizzle wif olive oil, bake
@ 375 about 45 minutes or until fork easily pierces the flesh.
Meanwhile, reserve about 5-6 walnuts, put remainder in a food processor an' pulse walnuts until they are chopped very fine, set aside. Chop the reserved walnuts in a rough chop, save.
When squash is done, remove an' cool fer 10 minutes, then scoop the flesh into a blender or food processor, add the chicken broth and pulse until smooth. Add pepper, nutmeg and walnuts, pulse until smooth. Taste for salt. Remove squash to a large oven-proof casserole or bowl.
Bring large stockpot of water to boil, add one tsp salt and one tbs olive oil
stir in bowtie pasta and cook until jes' done--al dente, drain, toss in 2 tbs olive oil.
heat cream in microwave until hot but do not boil. Stir into the squash mixture and blend
Add well-drained farfalle to the squash and gently blend. Bake, covered, in oven about 10 minutes @ 350.
Remove and garnish by placing red pepper and chopped nuts in center of the dish.
If y'all likes yore pasta creamier, jes' increase the amount of cream or chicken broth by 1/4 cup each. We also puts in a 1/2 tsp black pepper, but that might be too much fer some folks.