Butternut Pappardelle Pasta with Melon Mustard Vinagrette Salad

Ingredients – Main CourseIMG_1380 (2) (587x640)

2 TBSP Olive Oil for Cooking

One Butternut Squash, peeled and shaved into ribbons White Wine for Cooking

Ground Nutmeg

Dried Sage

2 TBSP Olive Oil for Cooking

Salt & Pepper to Taste

½ Cup Dried Cranberries (not shown, optional)

½ Cup Shaved Pecorino Romano Cheese

1 Bag Pappardelle Pasta




If you don’t have a sous-chef and are prone to timing stress you can arrange your salad and make the dressing first  (See Below).  Start heating the pasta water and just when it starts to get hot, begin to sauté Squash on medium high heat in olive oil, wine and spices.  When squash is just starting to soften, put the pasta in the boiling water.  Add your cranberries if you so choose.  When the pasta is done, drain saving 1/2 cup of the water.  Add past and saved water to squash sauté.  Heat plates.  Plate and serve with shaved Romano.


Ingredients – Salad & DressingIMG_1379 (638x640)

2 Cups Baby Arugula (or Spring Greens)

1 Cup Each Honeydew Melon and Cantalope

½ Cup Raspberries

¼ Cup Wensleydale Cranberry Cheese (Crumbled)


1 ½ TBSP White Balsamic Vinegar

1 ½ TBSP Orange Muscat Champagne Vinegar (from Trader Joes’)

1 ½ TBSP Olive Oil

2 tsp Honey

1 TBSP Dijon Mustard

1 TBSP Whole Grain Mustard

Salt & Pepper to taste



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