“Pasta Day” comes once a year on October 17. It is here and in Boca Grove fashion we are going to celebrate the best way we know how with a fall pasta recipe from our Executive Chef Dominick Laudia. Grab a bowl and get ready to feel the warmth with Chef’s “Orecchiette Pasta with Kale and Roasted Butternut Squash”.
For the Pasta:
1 oz. Olive Oil
1 cup Onions, Julienne
1 tsp. Garlic, Chopped
1 lb. Kale, Chopped
2 cups Vegetable Stock
2 cups Heavy Cream
¼ lb. Butter
2 tbls. Sage, Chopped
3 cups Roasted Butternut Squash, Diced and Blanched
2 cups Cannellini Beans
2 each Roasted Red Pepper, Cut in Strips
1 lb. Orecchiette Pasta, Cooked Al Dente
1 cup Parmesan Cheese, Grated
As needed Fresh Ground Pepper
Method:
In a sauce pan heat the olive oil and add the onions.
Saute until caramelized.
Add garlic and kale.
Saute until tender.
Add stock and simmer.
Add heavy cream and allow to reduce to half.
Whisk in butter.
Add sage, butternut squash, cannellini beans, roasted peppers and pasta, toss to heat.
Place in serving bowls and top with cheese and additional peppers.
Enjoy this dish today, all season long or for those special “Meatless Monday” night dinners.
