Fusilli With Roasted Delicata Squash & Fresh Sage Brown Butter
Fusilli With Roasted Delicata Squash & Fresh Sage Brown Butter is a main course that serves 6. One serving
Fusilli primavera
Ingredients
- 500g (1 lb) fusilli
- For spring vegetable condimento:
- 1 kilo (2 lbs) asparagus, about 2 or 3 bunches
- 350g (12 oz) frozen artichokes
- 250g (9 oz) frozen peas
- 2 or 3 fresh spring onions, finely minced
- 50g (1-1/2 oz) pancetta
- White wine
- Olive oil
- Butter
- Salt and pepper
- For the aspargus purée:
- * 2 Tbs butter
- A handful of fresh basil leaves
- A sprig or two of fresh parsley
- Salt and pepper
- For the egg and cheese enrichment:
- 1 egg
- 1 Tb Parmesan cheese (or more, to taste)
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