Chef Nick’s October Recipe!

Walnut Prosciutto Perciatelli Pasta

1 lb Perciatelli Pasta

1 large Butternut Squash

8 oz. Thinly Sliced Prosciutto Ham

3/4 Cup Olive Oil

2 tsp Salt and Pepper

3 T Butter

1/4 Cup Vegetable Oil

Walnut Parsley Pesto

2 Bunches Flat Leaf Parsley

2 T Garlic

1 Cup Walnuts (save 1/4 cup for garnish)

3/4 Parmesan Cheese (save a 1/4 cup for garnish)


  1. Clean and roast your butternut squash-Pre heat your oven to 350.
  2. Cut the thick end of your butternut squash off, so you can stand your squash up.
  3. To peel your squash stand your squash up with the thick side on the bottom and run the blade of a sharp knife down the squash, point the blade away from your hands and body at all times. Try to get only the peel and not the meat of the squash.
  4. Then cut down the middle of the squash lengthwise. Use a spoon and scoop out the soft inside of the squash and seeds.
  5. Chop your squash into bit size pieces. place on a sheet pan coat lightly with vegetable oil, salt and pepper.
  6. Roast for about 35 minutes, set aside and let cool.
  7. Fill a 1 gallon sauce pot 3/4 of the way with salted water to cook your pasta. While you are waiting for pasta water to boil start your pesto.
  8. Walnut Pesto- Rinse your parsley and clean all the leaves off and discard the stems. Take your garlic, parsley, walnuts, olive oil, and a dash of salt and pepper and place in the food processor to puree. Puree the pesto add the parmesan cheese at the end.
  9. Take your thinly sliced prosciutto and slice again into julienned strips.
  10. Drop your pasta in the boiling water and stir to prevent sticking. Fallow the instructions on the package for cooking time.
  11. To start your pasta sauce, in a large skillet add butter, prosciutto and butternut squash. Sauté on medium heat for about 2 minutes add a 1/2 cup of water from the pasta and pesto, cook another minute.
  12. When your pasta is done, stain and add to the skillet and toss you pasta in the sauce. Add a little salt and pepper to taste.
  13. To present your pasta, put in a large bowl and garnish with chopped walnuts and parmesan cheese.
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