MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Fettuccine w/Pinquitos, Squash & Sage
Categories: Squash, Herbs, Pasta, Beans, Chilies
Yield: 4 Servings
4 tb Extra virgin olive oil
5 oz Hubbard, kabocha, or pumpkin
- squash; peeled, diced
20 sm Sage leaves
3/4 c Cooked pinquito beans
Salt
pn Pure ground red chile
12 oz Fettuccine
4 tb Fresh grated Pecorino or
- Pecorino Romano cheese
From Chronicle columnist Marlena Spieler.
Heat a tablespoon or two of olive oil in a heavy nonstick
skillet. Add squash and saute until lightly browned. Push
squash to one side and add the sage; let them sizzle in
the hot oil, then remove from heat and add the beans to
the pan. Toss together then season with salt and ground
red chile. Set aside.
Cook pasta until al dente, then drain, reserving about 1/4
cup of the cooking liquid.
Toss the hot pasta into the squash and beans in the
skillet; place over medium-low heat. Add a few spoonfuls
of the cooking liquid. As mixture warms, toss and sprinkle
in the cheese and a tablespoonor two of olive oil.
Serves 4
URL:
http://sfgate.com
MM Format by Dave Drum - 29 October 2009
Uncle Dirty Dave's Archives
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