It finally feels like fall here in Raleigh and this colder weather had me craving butternut squash. I wasn't sure what kind of dish I wanted to create but I knew I would find some inspiration at my favorite place, Trader Joe's. While shopping I found TJ's butternut squash zig zags, linked here, and instantly knew I wanted to make a pasta dish with butternut squash and peas. From there the dish sort of came together naturally. Most often I find my recipe inspiration in the grocery store. A lot of times it depends on my mood, the weather and what is available at the store. I try to keep things simple, with natural ingredients and lots of flavor. Mangiamo!
Fall Pasta Dish with Brown Butter Sauce
Yields: 3-4 servings
Ingredients:
Trader Joe's butternut squash zig zags
1-2 tbsp olive oil
Salt and pepper to taste
Trader Joe's Butternut squash triangoli (basically, ravioli)
1/2 cup frozen peas
1/2 stick of butter
Grated parmesan cheese, to garnish
Directions:
Preheat oven to 400 degrees F.
Coat zig zags with olive oil and season with salt and pepper.
Place zig zags on a baking sheet and bake for 10-15 minutes.
While zig zags are baking, place peas in a microwave safe dish and cover with water. Cook in microwave for 2-3 minutes or until peas are cooked through.
While peas are cooking, fill a medium pot with water and bring to a boil on the stove.
Once, boiling add in pasta and cook according to package instructions, about 4 minutes.
While pasta is cooking, place butter in a skillet on medium heat and stir until melted. Once melted allow butter to bubble, do not stir. Butter will turn a light brown color when done. Remove from heat.
Once pasta is done remove from heat and drain.
Removed zig zags from oven once done cooking and add to pasta.
Drain excess water from peas and add to pasta mixture.
Pour butter sauce over top pasta, grate cheese over for garnish and enjoy.