2 shallots, sliced
3 garlic cloves, sliced
4 teaspoons butter (olive oil may be used as substitute)
6-8 ounces cheddar, aged, grated
12 ounces fettuccine, fresh
1 cup California walnuts, toasted, roughly chopped
1 1/2 cup winter squash, roasted, thumbnail dice 2 cups arugula, spinach or kale, loosely packed 1 teaspoon thyme leaves, fresh
- NOTE: This recipe goes quickly once the squash is cooked, so having your Mise en Place ready will help you a lot.
- Peel squash, cut into cubes, toss in a bit of olive oil and roast in a hot oven until soft. Allowing the squash to brown is a good thing; the caramelizing adds great flavor.
- Pick the thyme, slice the aromatics and set out the greens (if leaves are big cut them down, but remember that they shrink in the heat).
- Grate the cheddar (probably between 4 to 6 ounces).
- Melt butter in a large sauté pan, add shallots and garlic and sauté until soft and golden.
- Add water to a pot and salt lightly. When the water reaches a boil, add the pasta to cook (if using dry pasta, allow 10 to 12 minutes cooking time).
- Add thyme and squash to the sauté pan. Stir and taste for salt and pepper, then adjust accordingly. Wilt the greens, add half of the walnuts and toss in pasta. If the sauce seems dry add some of the pasta water–this part is up to your sense of taste.
- Twirl pasta out onto four individual plates or one family-style platter, top with remaining walnuts and cheese and serve.
Recipe by California Walnuts