FARFALLE WITH ROASTED BUTTERNUT SQUASH, AMARETTO COOKIES, TALEGGIO CHEESE AND BLACK WINTER TRUFFLE

INGREDIENTS

• 3 lbs Barilla Farfalle
• 3 sprigs of thyme
• 3 cups heavy cream
• 12 each Amaretto Cookies, crumbled
• 3 golf ball sized black winter truffles
• 3 tbs butter
• 30 oz butternut squash, peeled and diced
• 15 oz Taleggio cheese D.O.P, diced
• Salt and black pepper to taste
• 1 oz Bottarga

PREPARATION

1. 1. Pre-heat the oven to 375F.
3. 2. In a skillet melt the butter, then toss the squash, butter and thyme together and season with salt and pepper.
5. 3. Place onto a large sheet tray and roast until fully cooked through and golden brown.
7. 4. Bring a large pot of water to boil. Cook pasta according to directions.
9. 5. In a small rondo bring the cream to a simmer.
11. 6. Add the roasted butternut squash.
13. 7. Drain the pasta a few minutes short of the full cook time and add to the cream.
15. 8. Fold in the Taleggio cheese and half of the microplaned truffle, gently stir until it is melted and creamy.
17. 9. Place the pasta into a serving vessel and top with crushed amaretto cookies and more black truffle.