butternut squash agnolotti with arugula walnut pesto, plus a giveaway
Posted Jul 27 2012 1:00am
A trick to putting an impromptu dinner together is a well stocked freezer and pantry. Some of you make a number of staples from scratch like blueberry butter , pickles , soy milk , and pasta like me, however there are times when the supply runs low and a backup plan is necessary. Often this means pasta and recently it was a package of agnolotti (a kind of fancy folded and skirted stuffed pasta you find in the Piedmont region of Italy) pulled from the freezer.
When Buitoni contacted me a few weeks ago about trying their butternut squash agnolotti filled with roasted butternut squash, Impastata Ricotta, aged Parmesan and Grana Padano cheeses, accented with amoretti cookie crumbs, I had a hungry four year old in mind. For him, I cooked the pasta as suggested then browned a few butter squares and topped the serving bowl with grated Parmesan. For the Mister and me, this summery recipe came together nearly as fast with a few whirs in the food processor and cooked corn kernels cut from the cob.
The peppery arugula pesto unnerves the sweetness of the agnolotti filling while the goat cheese (I used a creamy blue sort) adds quip and tang. I had to toss in fresh corn since we’re in its late-July heyday.
To help you out on those nights when the house is in near collapse, I’m giving away coupons for Buitoni’s butternut squash agnolotti (available only in NY, NJ, MA, MD, NH, ME, VT and eastern PA) along with a gift package from them that includes an apron, tea towel, and cutting board.
The details. I’ll choose to winners for the giveaway. Each winner will receive 5 full value coupons good for any variety of Buitoni refrigerated pasta or sauce, an apron, wooden cutting board, and bamboo tea towel.
How to enter:
1. Leave me a comment here by midnight EST, Tuesday, July 31 when I’ll choose two winners at random.
For extra chances to win:
2. Follow/Like me on all or one of my social hangouts: twitter , facebook , pinterest , and/or google + , and tell me that you did at the end of this post.
Roasted Butternut Squash Agnolotti with Arugula Walnut Pesto
makes about 2 servings
For the pesto
1/4 pound baby arugula leaves, washed and dried
1/2 cup walnuts, raw or toasted*
1/4 teaspoon sea salt
a few grinds of freshly ground black pepper
1/2 cup extra virgin olive oil
For serving the pasta
1/2 cup cooked corn kernels (fresh or frozen)
baby arugula leaves, washed, dried, and chopped
creamy goat cheese
extra virgin olive oil
For the filled squash agnolotti or ravioli
1 (9-ounce) package of Buitoni roasted butternut squash agnolotti or other stuffed squash ravioli
In a blender or food processor, process the arugula leaves with the walnuts, salt, and pepper until finely chopped. With the machine on, add the olive oil in a steady stream and process to a smooth paste. Season the pesto with salt and pepper to taste; set aside.
*To toast walnuts, place them in a skillet set on medium heat, stirring occasionally, until fragrant, about 4 minutes.
Cook agnolotti or ravioli:
Prepare the squash agnolotti or ravioli according to package directions.
In a bowl, gently stir the cooked ravioli with the pesto and cooked corn. Transfer ravioli to a platter and sprinkle with chopped fresh arugula and small dots of creamy blue cheese. Drizzle a little olive oil over pasta. Serve warm.
Disclaimer: Buitoni sent me pasta samples along with a gift pack to try out, however all opinions expressed here are my own.