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Piccolini® Mini Farfalle with Butternut Squash, Fresh Tomato and Basil

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 20 minutes

Servings: 7-9

Regions: 

Wine pairing: White

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Ingredients

1 boxPiccolini® Mini Farfalle
2 tablespoonsextra virgin olive oil
3 cupsbutternut squash, diced into medium size pieces
1-½ cupswhole milk
1 poundfresh tomatoes
6 leavesfresh basil, torn
to tastesalt
to tastefreshly ground black pepper


REMOVE core from tomatoes. In a medium sauce pan of boiling water, blanch the tomatoes. Transfer tomatoes to an ice bath. Once the tomatoes are cool, peel and remove the seeds. Cut the tomatoes into small dices. This should yield about 2 cups.
ADD the oil to a medium sauté pan and diced butternut squash. Continue to sauté for 2 minutes, until warm.
ADD the milk and bring to a simmer. Continue to simmer for about 7 minutes until the butternut squash are soft.
Meanwhile COOK the Piccolini Mini Farfalle according to the directions.
ADD the tomatoes to the sauce, season with salt and pepper and remove from the heat. DRAIN and toss the pasta with the sauce. Finish with the basil and serve




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