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Mindful : February 2017
26 mindful February 2017 Ser ves 4 14 ounces (400 g) cremini mushrooms 1 medium butternut squash, peeled, seeded, and diced into 3⁄4-inch pieces 3 garlic cloves, minced 1 tablespoon tarragon, chopped finely 5 tablespoons olive oil 2 tablespoons vermouth Rigatoni with Cremini Mushroom, Butternut Squash, Fresh Tarragon, and Ricotta Wipe the mushrooms lightly with a damp kitchen towel to remove the dirt. Quarter them; set aside. Preheat the oven to 400°F. In a bowl, toss the butternut squash with 2 garlic cloves, the tarragon, and 3 tablespoons olive oil. Season with salt and pepper. Transfer to a rimmed baking sheet covered with parchment paper. Bake for 25 minutes, or until the vegetables are tender; keep warm on the side. In the meantime, in a frying pan, heat the rest of the olive oil over medium heat. When warm, add the mushrooms. Season with salt and pepper. Cook 12 ounces (340 g) rigatoni 2 ounces (60 g) manchego cheese, finely grated 2 ounces (60 g) whole milk fresh ricotta 3 tablespoons walnuts, coarsely chopped Parsley, chopped, to taste Sea salt and pepper Dash of lemon juice for 3 minutes stirring with a wooden spoon. Add the rest of the garlic and continue to cook for 2 minutes. Add the vermouth and cook until the liquid is evaporated; set aside. Cook the pasta in salted water according to the instructions of the package. Drain, but reserve about 1⁄2 cup of the pasta water. Return the pasta to the pot and add the mushrooms, butternut squash, manchego, and about 1⁄4 cup (or more, if needed) pasta water. Toss well. Transfer to a serving dish and add dollops of ricotta cheese and the walnuts. Sprinkle with chopped parsley, drizzle with olive oil, and add a dash of lemon if you want. Serve immediately. food