– 2- pounds 2 ½ cups butternut squash peeled, seeded and cut into 1-inch cubes – 2 tsps sea salt more, to taste – 2 freshly ground pepper to taste – 4 Tablespoons extra virgin olive oil divided – 2 sprigs fresh rosemary – 2-3 garlic cloves chopped – ½ cup roughly chopped toasted nuts (preferably pecans, hazelnuts, or, almonds) – ground nutmeg I used fresh nutmeg to grate – 1 pound cavatappi or other curly pasta – 1-½ Tablespoons coarse salt for the pasta water
Ingredients
Cook time: 25 min
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Servings
4
Type
pasta
prep Time
10 min
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– 1 pound raw shrimp peeled and deveined (fresh or frozen) – 8 ounces pasta – 1/2 cup extra-virgin olive oil plus more for drizzling – 1 small onion chopped – 4 cloves garlic finely chopped – 1/2 teaspoon red pepper flakes to taste – 1/2 teaspoon oregano – 2 cups cherry tomatoes sliced in half – 1/2 cup white wine – sea salt to taste – freshly ground black pepper to taste – 3 Tablespoons fresh Italian parsley plus more for garnish
Ingredients
Cook time: 15 min
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Servings
4
Type
pasta
prep Time
10 min
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