RECIPE | Butternut Squash and Pancetta Pappardelle with Walnut Gremolata
With the launch of Avaline’s Pinot Noir, I created this recipe of Butternut Squash and Pancetta Pasta. The butternut squash is a little sweet, the pancetta a little salty, and it has a nice herby crunch from the walnut gremolata. I like to use a long noodle for this dish and make sure to top with lots of parmesan!
Butternut Squash and Pancetta Pappardelle with Walnut Gremolata
Serves 4
For the walnut gremolata:
1/4 cup walnuts, toasted and chopped
Zest of one lemon
1 Tablespoon fresh thyme
Flaky sea salt
For the pasta:
3 tablespoons extra virgin olive oil
6 ounces pancetta, diced (optional)
2 shallots, minced
1/2 teaspoon crushed red pepper flakes
1 medium butternut squash, peeled, seeds removed, and thinly sliced
1 cup stock (low sodium chicken or vegetable)
1 pound good quality pappardelle, dried or fresh
3/4 cup grated Parmesan
salt and pepper
1. Preheat the oven to 400 degrees. Toast the walnuts for 7-8 minutes. Break up the walnuts with your hands and add the lemon zest, thyme, and flaky sea salt. Drizzle in the olive oil and set aside.
2. Bring a large pot of well-salted water to a boil.
3. In a large frying pan, heat the oil over medium-high heat. Add the pancetta and allow to crisp, around 3 minutes. Remove the pancetta and place on a paper towel-lined plate.
Add the shallots and red chili flakes and allow to cook for 2 more minutes. Add the butternut squash, the stock, salt, and pepper. Bring to the boil, and cook for 10-12 minutes until squash is tender and the stock has reduced.
4. Add the pasta to the boiling water until al dente. Reserve 1 cup of the water, drain and add to the sauce. Add a 1/2 cup of parmesan cheese, pancetta, and a splash of the reserved cooking water if needed. Stir until sauce is combined.
5. Serve the pasta with an extra grating of parmesan cheese and a sprinkle of the walnut gremolata. Finish with an extra drizzle of good olive oil and a final grating of pepper.
Recipe by Caitlin Chapman
