Pappardelle with Butternut Squash and Saint Agur 2

John Hooton

Croydon, United Kingdom

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Artist's Description

I don’t often post two pictures of the same subject, but I tried Capture NX 2 for the first time on this one and I want to see them side by side. Vote if you will! ;-))

Pappardelle With Butternut Squash and Saint Agur 2

1 Butternut Squash peeled and cut into cubes
75g/3oz Saint Agur blue cheese roughly chopped
300g Pappardelle
25g/1oz Butter
150ml/6oz Thick Single or Double Cream
½ Tsp of Grated Nutmeg
Black Pepper
Sprig Fresh Parsley

Serves 2

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

Technical Details:

Camera: Nikon D3
Lens: Nikkor 85mm PC f/2.8
ISO: 200
Exposure: 1.3 sec at f/29
Lighting: Daylight
Post Processing: Capture NX 2

© 2010 John Hooton Photography

Artwork Comments

  • Jeannette Sheehy
  • John Hooton
  • Vonnie Murfin
  • John Hooton
  • DavidIori
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  • Hans Kawitzki
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