3) Butternut Squash and
Pancetta Orecchiette: Easily one of my favorite pasta dishes, this dish is light and creamy (if you can believe it) and extremely satisfying.
Not exact matches
1 medium head cauliflower, cut in 1 inch pieces Olive oil Salt 3 ounces thinly sliced prosciutto or
pancetta 1 pound
orecchiette pasta 1 cup frozen peas, defrosted 1/2 cup finely grated Parmigiano Reggiano cheese, plus extra for serving Freshly ground black pepper
Ingredients: 3/4 pound Brussels sprouts, trimmed and halved 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 ounce finely diced
pancetta 8 ounces dried
orecchiette pasta 2 teaspoons minced garlic 3 tablespoons freshly grated Parmesan 1 teaspoon minced fresh thyme 1/4 cup chopped hazelnuts, toasted
Ingredients: Brussels sprouts, extra-virgin olive oil, kosher salt, black pepper,
pancetta,
orecchiette pasta, garlic, Parmesan, fresh thyme, hazelnuts