Rapid Butternut Squash Agnolotti with Kale in a Sage Brown Butter Sauce, from Gael (Hello Fresh)

Rapid Butternut Squash Agnolotti with Kale in a Sage Brown Butter Sauce, from Gael (Hello Fresh)

9 ounce Butternut Squash Pasta
8 ounce Kale
0.25 ounce Sage
1 Shallot
2 cloves Garlic
0.25 cup Parmesan Cheese
salt and pepper
1 tablespoon Olive Oil
2 tablespoon Butter
1 ounce Pine Nuts

1

Wash and dry all produce. Bring a large pot of salted water to a boil. Halve, peel, and thinly slice shallot into strands (from root end to stem end). Mince or grate garlic. Pick leaves from sage and discard stems. Roughly chop leaves.

2

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add half the kale from the package (we sent extra) and shallot. Season with salt and pepper. Cook until kale is wilted and tender, 4-6 minutes, tossing. Add garlic and another drizzle of olive oil and toss until fragrant, about 1 minute. Remove from pan and set aside.

3

Once water boils, add agnolotti to pot. Reduce heat slightly and bring water to a low boil. Cook agnolotti until tender and warmed through, 5-7 minutes. Drain, reserving 1 cup pasta water.

4

Add 2 TBSP butter to same pan used for kale over medium heat. Add sage and stir until butter is melted, starting to brown, and smells nutty, about 2 minutes.

5

Stir in agnolotti, kale mixture, and ¼ cup pasta water. Increase heat to high and let bubble until liquid is reduced by half, 2-3 minutes. (TIP: Add a splash of pasta water if sauce seems dry.) Gently stir in half the Parmesan. Season to taste with salt and pepper.

6

Divide agnolotti mixture between plates. Sprinkle with pine nuts and remaining Parmesan.