Newlywed culinary power couple Brooke Parkhurst (A Belle in the Big Apple) and James Briscione (two-time champion of the Food Network’s Chopped) share an exclusive recipe from their new book, Just Married and Cooking: 200 Recipes for Living, Eating, and Entertaining Together, out May 10.
This easy recipe for weeknight pasta is as quick, luxurious, and flavorful as they come. The pasta cooks while the vegetables saute. A final garnish of blue cheese, walnuts and parsley dress up the rustic show-stopper.
Whole-Wheat Pappardelle with Butternut Squash and Blue Cheese
2 tbsp. extra virgin olive oil
1 medium yellow onion, diced
1 c. butternut squash, diced
6 oz. chicken stock
1/2 c. (4 oz.) blue cheese crumbles
8 oz. whole wheat pappardelle*
2-3 tbsp. parsley, chopped
*Can be substituted with whole-wheat fettuccine
Bring a large pot of salted water to a boil. Heat the olive oil in a large sauté pan over a medium-high flame. Add the onions and cook until softened, but not browned. Toss in the butternut squash and cook 3-4 minutes more.
While the squash is cooking, drop the pasta into the boiling water. Cook until tender, but not completely softened (al dente). Scoop the pasta from the boiling water directly into the sauté pan, you should transfer 1-2 ounces of the pasta water along with the pasta. Bring this mixture to simmer and mix well. After a minute of simmering, remove the pan from the heat and mix in the crumbled blue cheese. If the pasta seems dry, add another ounce of the cooking water before serving.