What goes great with fresh sage fettuccine? I love the flavor combination of sage, Butternut Squash, Gorgonzola and pears. This recipe is what I came up with to incorporate all those flavors with sage pasta and I loved it! Pomegranates are another love of mine and sprinkled on top … I was in pasta heaven. ENJOY!
Sage Fettuccine with Butternut Squash and Pears in Gorgonzola Sauce
A Pasta Princess Original Recipe
- 1 lb Fresh Sage Fettuccine
- 5 Slices thick bacon
- 1/4 diced onion
- 1/4 cup fresh chopped sage
- 4 cups baby spinach
- 3 cups cubed Butternut Squash
- 1-1/2 cups chopped pears
- 1/2 cup Gorgonzola cheese
- 1/2 cup Parmesan cheese
- 1 cup reserved pasta water
- Pomegranate (Optional)
Cook bacon in large fry pan until crisp. Drain all but 2 tablespoons of the bacon grease
Add onion and sage to the bacon grease. Over medium heat cook until soft, approximately 5 minutes.
Add butternut squash and pears to pan and stir to coat. Continue to cook for 10 minutes or until tender.
Meanwhile, heat water to boiling for pasta.
Add fresh pasta and cook until al dente, approximately 5 minutes. Drain pasta, reserve 1 cup of the pasta water.
Add spinach to pan with squash and pears. Add Gorgonzola and Parmesan Cheese and reserved 1 cup of pasta water. Stir to combine and cook until cheese is melted. Add pasta and stir to coat. Plate and top with pomegranate.
Serve and enjoy!
Coming next: Thinking Outside the Noodle – Part 3 of 3 – Sage Pasta Ravioli with Butternut Squash Filling