INGREDIENTS:

1 medium Butternut Squash                       1/2 lb. Linguini

1 Leek                                                      2 Tbsps. Olive Oil

10-15 whole Sage Leaves                           1/4 lb. Prosciutto, julienned

2 Tbsps. unsalted Butter                             1 cup fresh Peas

1 Tbsp. Olive Oil

1 cup Heavy Cream

1/2 tsp. ground Nutmeg

 

DIRECTIONS:

• Peel the squash, cut it into one-half inch cubes, toss with a little olive oil and salt, and roast in a single layer in a 400 degree oven for 15 minutes, or until tender and brown.

 

• While the Squash is cooking, bring a large pot of Salted Water to a boil and cook the Fettuccini per the package directions.

 

• Clean and coarsely chop the leek and wash and dry the Sage Leaves.

 

• Heat the Butter in a large pan and add the Leek and Sage Leaves and cook the Leak until it begins to caramelize.  Add the 1 Tbsp. of Olive Oil, if needed to keep the Vegetables from sticking to the pan.

 

• Add the Cream and Nutmeg and cook over medium-low heat until the sauce thickens; add Salt and Pepper to taste.

 

• Add the Squash, Prosciutto and Peas to the Sauce.

 

• When the Pasta is ‘al dente’, drain and toss with the Olive Oil.

 

• Add the cooked Pasta to the Sauce and toss lightly; serve immediately.

 

          Yield:  4 Servings