| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Cklive15 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Pearl pasta; (available in |
|
|
; specialty food |
|
|
; stores) |
| 1 |
bn |
Asparagus |
| 1 |
|
Butternut squash |
| 1 |
|
Shallot |
| 1 |
tb |
Butter |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Fresh Parmesan |
|
|
Fresh basil |
| 1 |
c |
Vegetable stock |
INSTRUCTIONS
Cook pasta for 6 minutes in salted boiling water, drain and rinse in cold
water, toss with 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 cup. Dice and reserve shallot.
Bring the stock to a boil in a saucepan. In a skillet, saute the shallot
and squash in olive oil, adding stock as necessary until al dente. Add in
pearl pasta, asparagus, torn basil and the salted butter. Adjust seasoning
and finish by stirring in parmesan cheese.
Garnish with a basil sprig.
Yield: 1 serving
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9274
Converted by MM_Buster v2.0l.
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