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Ingredients
- 1 c. pearl pasta (available in specialty food stores)
- 1 bn asparagus
- 1 x butternut squash
- 1 x shallot
- 1 Tbsp. butter
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. freshly-grated Parmesan cheese
- Â Â Fresh basil
- 1 c. vegetable stock
Directions
- Cook pasta for 6 min in salted boiling water, drain and rinse in cool water, toss with extra virgin olive oil and reserve. Blanch and shock asparagus and thinly slice diagonally, reserving tips whole. Peel butternut squash and cut into small dice - about 1 c.. Dice and reserve shallot.
- Bring the stock to a boil in a saucepan. In a skillet, saute/fry the shallot and squash in extra virgin olive oil, adding stock as necessary till al dente. Add pearl pasta, asparagus, torn basil and the salted butter. Adjust seasoning and finish by stirring in Parmesan cheese. Garnish with a basil sprig.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 334g | |
| Calories 247 | |
| Calories from Fat 221 | 89% |
| Total Fat 25.1g | 31% |
| Saturated Fat 9.19g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 1023mg | 43% |
| Potassium 148mg | 4% |
| Total Carbs 5.78g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.34g | 2% |
| Protein 1.69g | 3% |
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