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Piccolini® Mini Farfalle with Butternut Squash, Fresh Tomato and Basil
Piccolini® Mini Farfalle con Zucca, Pomodoro Fresco e Basilico

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 20 minutes

Servings: 4-6

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, cut and remove the seeds. Cut the tomatoes into small dices. This should yield about 2 cups.
BRING a large pot of water to a boil.
ADD the oil and diced butternut squash to a medium skillet. 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 is soft.
Meanwhile COOK the Piccolini Mini Farfalle according to the package directions.
ADD the tomatoes to the sauce, season with salt and pepper and remove from the heat.
DRAIN and toss the Piccolini Mini Farfalle with the sauce. Finish with the basil and serve.