Recipe: Whole Wheat Pappardelle with Butternut Squash, Broccoli Rabe and Pumpkin Seeds

WHOLE WHEAT PAPPARDELLE WITH BUTTERNUT SQUASH,
BROCCOLI RABE AND PUMPKIN SEEDS
"This is an amazing dish because it takes everyday ingredients and joins them in a delicious and unexpected collaboration. Both the squash and the broccoli rabe have their own strong personalities - one sweet and one bitter - and each brings something to the party that would be sorely missed if one of them didn't show up. Combined with the nutty, earthy flavor of the whole wheat pasta, this is what I call a real team effort." - Anne Burrell



1 butternut squash, peeled and cut into 1/2-inch dice
Extra virgin olive oil
Kosher salt
1 bunch of broccoli rabe, tough bottom stems removed
3 cloves garlic, smashed
Pinch of crushed red pepper
1 1/2 cups veggie or chicken stock
1 pound fresh whole wheat pappardelle pasta
1 cup freshly grated Parmigiano (plus additional for serving)
Big fat finishing oil (your favorite extra virgin olive oil)
1/2 cup pepitas (green pumpkin seeds), toasted (for garnish)

Preheat the oven to 375 degrees F.

In a large bowl, toss the butternut squash with just enough olive oil to lightly coat it and sprinkle with salt. Put the squash on a baking sheet and roast for about 20 minutes, or until soft. Reserve.

Bring a large pot of well-salted water to a boil. Add the broccoli rabe, give it a swish, and immediately remove it from the water; save the water to cook the pasta. When the rabe is cool enough to handle, coarsely chop it and set aside.

Coat a large wide saucepan generously with olive oil. Toss in the garlic and red pepper and bring to medium heat. When the garlic is golden brown and very aromatic, 2 to 3 minutes, remove it from the pan and ditch it - it has fulfilled its garlic destiny. Add the roasted squash and the stock to the pan. When the stock has reduced by about half, 5 to 6 minutes, add the broccoli rabe.

In the meantime, bring the broccoli rabe water back to a boil, add the pasta, and cook for 4 to 5 minutes or until tender but tooth some. Drain the pasta and add it, along with 1/2 cup reserved pasta cooking water, to the squash and rabe. When the pasta water has evaporated, remove the pan from the heat, add about two-thirds of the Parmigiano, and a big drizzle of the big fat finishing oil. Toss or stir vigorously to combine.

Divide among serving bowls and top with more Parmesan and the pepitas.

Makes 6-8 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Cook Like a Rock Star by Anne Burrell with Suzanne Lenzer