UL Prospector
Prospector

Penne with Butternut Squash, Sage Pesto and Almonds

Penne with Butternut Squash, Sage Pesto and Almonds is made In a 4- to 6-quart stockpot over high heat, combine the water with about 1 ½ tablespoons salt. Bring the water to a boil, add the penne and cook until al dente, according to package directions. Meanwhile, heat the coconut oil in a 10- to 12-inch skillet over medium-high heat. Add the squash and cook, stirring occasionally, 4 minutes. Stir in the shallots, pepper and the remaining ½ teaspoon salt and cook, stirring occasionally, 1 to 2 minutes until the squash and shallots are tender. Remove from heat and set aside. When the pasta is done, reserve ½ cup of the cooking water and then drain the pasta. Return the pasta to the pot and stir in the pesto and the squash mixture. If it seems too dry, add ¼ to ½ cup of the reserved cooking water. Garnish with almonds and serve.

Company

Christopher Ranch specializes in the production of garlic products and other ingredients for Food, Beverage and Nutrition. Products include chopped and crushed garlic in oil and citric acid, chopped garlic, garlic puree, peeled garlic, sliced garlic, peeled shallots, sun dried tomatoes and more. Christopher Ranch also offers organic products that contain more minerals, vitamins, proteins and amino acids.

Company Documents

The information presented here was acquired by UL from the producer of the product or material or original information provider. However, UL assumes no responsibility or liability for the accuracy of the information contained on this website and strongly encourages that upon final product or material selection information is validated with the manufacturer. This website provides links to other websites owned by third parties. The content of such third party sites is not within our control, and we cannot and will not take responsibility for the information or content.

Christopher Ranch makes their documentation available in the regions indicated below: