MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fettuccine w/Pinquitos, Squash & Sage
 Categories: Squash, Herbs, Pasta, Beans, Chilies
      Yield: 4 Servings

      4 tb Extra virgin olive oil
      5 oz Hubbard, kabocha, or pumpkin
           - squash; peeled, diced
     20 sm Sage leaves
    3/4 c  Cooked pinquito beans
           Salt
        pn Pure ground red chile
     12 oz Fettuccine
      4 tb Fresh grated Pecorino or
           - Pecorino Romano cheese

  From Chronicle columnist Marlena Spieler.

  Heat a tablespoon or two of olive oil in a heavy nonstick
  skillet. Add squash and saute until lightly browned. Push
  squash to one side and add the sage; let them sizzle in
  the hot oil, then remove from heat and add the beans to
  the pan. Toss together then season with salt and ground
  red chile. Set aside.

  Cook pasta until al dente, then drain, reserving about 1/4
  cup of the cooking liquid.

  Toss the hot pasta into the squash and beans in the
  skillet; place over medium-low heat. Add a few spoonfuls
  of the cooking liquid. As mixture warms, toss and sprinkle
  in the cheese and a tablespoonor two of olive oil.

  Serves 4

  URL: http://sfgate.com

  MM Format by Dave Drum - 29 October 2009

  Uncle Dirty Dave's Archives

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