1 package (16 ounces) bow-tie or corkscrew pasta
\nSalt
\n1 medium butternut squash (2 1\/4 pounds), peeled, seeded,
\nand cut into 1-inch chunks
\n1 package (10 ounces) frozen peas
\n3\/4 cup half-and-half or light cream
\n1 teaspoon minced fresh sage leaves
\n1\/3 cup grated Parmesan cheese
\n1\/4 teaspoon coarsely ground black pepper<\/p>\n
Directions:
\nIn large pasta cooker with colander insert, cook pasta in boiling salted water as label directs. <\/p>\n
Meanwhile, place squash chunks in 2 1\/2-quart microwave-safe baking dish; cover and cook in
\nmicrowave oven on High 12 minutes, stirring once. Stir in peas, half-and-half, and sage, and cook, uncovered, 2 minutes. <\/p>\n
Lift colander insert out of pasta cooker and drain excess water. In large bowl, toss pasta with
\nsquash mixture, Parmesan, pepper, and 1 teaspoon salt.<\/p>\n
Serves: 6<\/p>\n","protected":false},"excerpt":{"rendered":"
1 package (16 ounces) bow-tie or corkscrew pasta Salt 1 medium butternut squash (2 1\/4 pounds), peeled, seeded, and cut into 1-inch chunks 1 package (10 ounces) frozen peas 3\/4 cup half-and-half or light cream 1 teaspoon minced fresh sage … Continue reading