OK, so this is not exactly "Asian," but didn't someone say that Marco
Polo brought pasta to the Italians from China? Anyway, this is
delicious; I'm storing it here in case I ever forget how to make it. Courtesy of Lily Woodruff.
Ingredients:
1 cup butternut squash, in very small cubes
1 cup mushrooms, finely sliced
1/2 zucchini, finely sliced then chopped into smaller pieces
1 handful of walnuts, coarsely chopped
garlic
1/4-1/2 stick butter
fresh sage leaves, coarsely chopped
sea salt
large handfuls of grated Parmesan or Emmenthal
nutmeg
2 servings of farfalle
Directions:
1. Cook the farfalle in salted boiling water.
2. Meanwhile, cook the butternut squash, mushrooms and zucchini in a
frying pan with some olive oil and pinches of sea salt. Add walnuts towards the end.
3. Divide the pasta and put onto serving plates. Put the cooked
squash/mushroom/zucchini on top of the pasta.
4. In the pan, melt the butter and add the sage. Stir, pressing the
leaves against the pan. When sufficiently aromatic (approx. 3-4
minutes), pour onto the pasta.
5. Top with large handfuls of grated Parmesan or Emmenthal cheese.
6. Finally, sprinkle some nutmeg on top.
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