Tasty Planner - Recipe - Tagliatelle with Herbs by Rahrahrachel

Instructions

1. When you walk in the door

• Fill the pasta pot 2/3 with water, add 2 tbsps. salt and put over high heat
• Put 3 cups water in the bottom of a steamer, put the steamer in the pot and place over high heat
• Get out Pantry Items
• Get out Tools
• Assemble the ingredients
• Open the wine and try it – it’s going to make you smile!

1. Prep

• Cut the squash in half and scoop out the seeds with a big spoon.
• Peel the squash and cut it into 2-inch pieces. Put the squash in the steamer, cover and turn down the heat to medium.
• Rinse and pat dry the basil. Pluck 1-1/2 cup leaves. If you’re using oregano, you don’t need to rinse it and you’ll only need 1 cup leaves.
• Rinse and pat dry the parsley. Pluck 3/4 cup leaves.
• Cut 4 tbsps. butter into small pieces.

1. Start Cooking

• The squash will take about 20 minutes to steam, so you have time to set the table now.
• While the squash is steaming, mince the herbs. Put 6 tbsps. olive oil into a large bowl. Whisk in the herbs and a generous pinch salt.
• When the water for the pasta boils, add the pasta and stir. Cook until it is al dente, 7-12 minutes.
• Check the squash.
• Zest half the lemon. Mince the zest.
• When the squash is tender, put it in a bowl and crush it with a potato masher or a fork, so it’s a nice, thick puree. Add 4 tbsp. butter, the minced zest, a pinch of cinnamon, salt and pepper to the squash and mix well. Taste for seasoning.
• Check the pasta. If it’s al dente drain it, reserving some cooking liquid.
• Add the pasta to the olive oil and herbs and toss, toss, toss. Taste for seasoning and toss again. If it’s dry, add some cooking water 1 tbsp. at a time.
• Take everything to the table – dinner is ready! Don’t forget the wine.