Bow Ties With Butternut Squash And Peas Recipe

Ingredients

16 oz bow-tie pasta, or corkscrew pasta

1 medium butternut squash, peeled, seeded and cut into 1-inch pieces

10 oz frozen peas

3/4 cup half-and-half , or light cream

1 tsp fresh sage leaves, minced

1/3 cup Parmesan cheese, freshly grated

1 tsp salt

1/4 tsp black pepper

In a large saucepot, cook pasta as directed on the package.

Place squash chunks in a 2.5-quart, microwave-safe baking dish. Cover and cook in a microwave oven on high, stirring once, for 12 minutes.

Stir in peas, half-and-half and sage. Cook uncovered for 2 minutes.

In a large warm serving bowl, toss pasta with squash mixture, Parmesan, salt and pepper. Serve.