A Pasta Dish for Fall!

img_5459“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.img_5461

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.

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