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About this recipe: Mild and creamy goat's cheese is melted in saffron-infused white wine and mixed with fennel, olives and capers to make a golden-coloured sauce for pasta shapes. This easy dish comes with a simple mixed leaf salad.
Cheese made from goat's milk provides protein, calcium and phosphorus plus several B vitamins. * Pasta is an excellent source of starchy carbohydrate and it is low in fat, so fits well into the recommendations for healthy eating. * Pine nuts are a good source of vitamin E. This important antioxidant helps the body to fight harmful free radicals that can damage cells and cause illness and disease.
Make pasta with sautéed butternut squash and fontina. Cut 400 g (14 oz) peeled and seeded butternut squash into 1 cm (½ in) cubes. Heat 15 g (½ oz) butter with 1 tsp extra virgin olive oil in a large frying pan, add the squash and sauté over a moderate heat for 8–10 minutes or until lightly browned and tender. Meanwhile, cook 400 g (14 oz) pasta shapes such as orecchiette (little ears) or conchiglie (shells) in boiling water for 10–12 minutes, or according to packet instructions, until al dente. Add 1 crushed garlic clove to the squash and cook for a further 30 seconds. Drain the pasta and add to the squash in the frying pan, together with 125 g (4½ oz) fontina or taleggio cheese, cut into 1 cm (½ in) cubes, 55 g (2 oz) Parma ham, trimmed of all fat and cut into thin strips, and 2 tbsp chopped parsley. Toss gently to mix. Serve with the mixed leaf salad in the main recipe.
A, B12, E, niacin, copper, selenium, zinc * B1, B2, folate, calcium, iron, potassium