Pappardelle With Butternut Squash and Saint Agur
1 Butternut Squash peeled and cut into cubes
75g/3oz Saint Agur blue cheese roughly chopped
150ml/6oz Thick Single or Double Cream
½ Tsp of Grated Nutmeg
Sprig Fresh Parsley
Bring some salted water to the boil with a dash of olive oil. When boiling, add the pasta and cook it according to the instructions, usually 8-10 minutes.
Meanwhile, melt the butter in a frying pan, add the cubed squash and cook over a strong heat until soft and golden brown. Stir in the cream and St Agur cheese, season with black pepper and the grated nutmeg, keep warm.
Drain the pasta and place it on your serving dishes. Pour over the sauce, garnish with parsley and serve immediately.
Photographed in my home
Camera: Nikon D3
Lens: Nikkor 85mm PC f/2.8
Exposure: 2 sec at f/29
Post Processing: Capture NX 2
© 2010 John Hooton Photography