Pappardelle with Roasted Winter Squash, Arugula and Pine Nutes

This was s o g o o d. Most definitely a keeper. Easy, relatively fast and very savory with a lot of terrific flavor.

The recipe is from the December 2004 Cooking Light Magazine and is a great vegetarian dinner. I followed it pretty closely…more garlic (always) and more arugula.

The peppery arugula with the roasted sweetness of the butternut squash was a marriage made in heaven – well, almost. It needed the wine. Who says three’s a crowd?

pappardelle

Pappardelle with Roasted Winter Squash, Arugula and Pine Nutes

Originally Posted November 16, 2013

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