Orecchiette With Squash, Chiles, And Hazelnuts
Serves: 2
Presley Zulauf
1 January 1970
Based on User reviews:
47
Spice
54
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
Spread out hazelnuts on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 6 minutes
3
Let cool, then coarsely chop; set aside
4
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta)
5
Drain, reserving 1 cup pasta cooking liquid
6
Meanwhile, heat oil in a large skillet over medium-high heat
7
Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes
8
Add garlic and 1/4 teaspoon red pepper flakes and cook, stirring, just until garlic begins to brown, about 2 minutes
9
Immediately add 1/2 cup pasta cooking liquid to keep garlic from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms
10
Add pasta to skillet with squash and sauce and toss to coat
11
Add lemon juice, 1/4 cup Parmesan, 2 tablespoons mint, and remaining 1/4 teaspoon red pepper flakes and toss to combine; season with salt and pepper
12
Serve pasta topped with reserved hazelnuts, more Parmesan, and remaining 2 tablespoons mint
13
DO AHEAD: Hazelnuts can be toasted 5 days ahead
14
Store airtight at room temperature
15
Preheat oven to 350°F
16
Spread out hazelnuts on a small rimmed baking sheet and toast, tossing occasionally, until golden, about 6 minutes
17
Let cool, then coarsely chop; set aside
18
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente (about 5 minutes for fresh pasta)
19
Drain, reserving 1 cup pasta cooking liquid
20
Meanwhile, heat oil in a large skillet over medium-high heat
21
Add squash and cook, tossing occasionally, until crisp-tender, about 5 minutes
22
Add garlic and 1/4 teaspoon red pepper flakes and cook, stirring, just until garlic begins to brown, about 2 minutes
23
Immediately add 1/2 cup pasta cooking liquid to keep garlic from burning; reduce heat to low and gradually add butter, swirling skillet and adding more pasta cooking liquid as needed, until a thick, glossy sauce forms
24
Add pasta to skillet with squash and sauce and toss to coat
25
Add lemon juice, 1/4 cup Parmesan, 2 tablespoons mint, and remaining 1/4 teaspoon red pepper flakes and toss to combine; season with salt and pepper
26
Serve pasta topped with reserved hazelnuts, more Parmesan, and remaining 2 tablespoons mint
27
DO AHEAD: Hazelnuts can be toasted 5 days ahead
28
Store airtight at room temperature