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)
- Clean and roast your butternut squash-Pre heat your oven to 350.
- Cut the thick end of your butternut squash off, so you can stand your squash up.
- 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.
- Then cut down the middle of the squash lengthwise. Use a spoon and scoop out the soft inside of the squash and seeds.
- Chop your squash into bit size pieces. place on a sheet pan coat lightly with vegetable oil, salt and pepper.
- Roast for about 35 minutes, set aside and let cool.
- 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.
- 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.
- Take your thinly sliced prosciutto and slice again into julienned strips.
- Drop your pasta in the boiling water and stir to prevent sticking. Fallow the instructions on the package for cooking time.
- 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.
- 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.
- To present your pasta, put in a large bowl and garnish with chopped walnuts and parmesan cheese.