Roasted Butternut Squash Agnolotti with Pistachio Cream Sauce

Serves 5 as an appetizer

Serves 2 as a main dish

• 1 package Buitoni Roasted Butternut Squash Agnolotti
• 2-3 tablespoons extra virgin olive oil
• 1/2 medium onion, finely chopped
• pinch of red pepper flakes
• 1/4 cup finely chopped pistachio nuts
• 1/2 cup heavy cream
• 1 tablespoon chopped fresh parsley
• 3 tablespoons grated parmesan cheese, plus more if desired
• salt and pepper to taste
• handful of coarsely chopped pistachio nuts, for garnish

Directions

Make sure you have all of the ingredients at the ready for this recipe. It is made in about 6 minutes once the pasta water comes to a boil. Finely chop the pistachio nuts in a mini chopper or processor. You'll want the pistachios to resemble a fine sand.

Bring a large pot filled with water to a boil. Following the Buitoni package directions, cook the pasta in gently boiling water for 4 minutes.

While the pasta water is coming to a boil, heat 2 tablespoons extra virgin olive oil in a medium skillet over medium heat. Add the chopped onion and cook until soft and translucent. Add a pinch of red pepper flakes. (Please don't leave this out. The red pepper flakes add a depth of subtle flavor and heat that enhances the flavor.) Season with salt and pepper.

Add the chopped pistachio nuts to the pan stirring to combine. Add a little more olive oil, if necessary, to make a paste consistency. Pour the heavy cream into the pan stirring to combine. Add the parmesan cheese and chopped parsley. Heat the mixture gently.

At this point the pasta should be done cooking. Scoop the pasta from the water and transfer it directly to the sauce in the pan. Toss the sauce and pasta gently. Add additional freshly grated parmesan cheese, if desired.

Serve three butternut squash pastas per person topped with additional chopped pistachio nuts and parmesan for an appetizer. Pair the pasta with a crisp Pinot Grigio or Sauvignon Blanc.