Saute one shallot with one clove of garlic in olive oil over medium heat for about 7 min.
Put in food processor:
- Roasted Butternut squash
- 1 egg yolk
- 1/4 c. Parmesan
- 1/2 c. Ricotta
- Shallot, garlic mixture
- Lemon zest
- 1/4 c. nuts (walnuts or pine nuts)
Process until smooth.
Place in fresh pasta and seal.
Boil for 4 min.
Serve with carrot greens pesto or sage butter.
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