Farfalline with Butternut Squash, Broccolini, and Pancetta
¼ lb. pancetta, small dice
2 cups butternut squash, medium dice
1 bunch broccolini, washed, lower third discarded
1 pkg. Marella Farfalline Arcobaleno Organic
1 medium shallot, diced
2 Tbsp Sicilian Lemon White Balsamic
¼ cup Garlic Infused Olive Oil
1 Tbsp Seasons Sicilian Seasoning
1 Tbsp Seasons Fleur de Sel Premium Salt
1 cup fresh mozzarella pearls, bring to room temp 1 hr. before preparing pasta
Bring water and Fleur de Sel to a boil in a 4 qt. or larger saucepan. Add pasta and cook according to package directions. When 2 minutes remain in cooking time, add broccolini to water, finish cooking, and drain.
While pasta is cooking, sauté pancetta large sauté pan over medium flame until lightly browned, about 5 minutes. Once browned, remove pancetta from pan and set aside. Add 2 Tbsp of Garlic Infused Olive Oil to the same pan and sauté butternut squash for about 15 minutes, until lightly browned. Add shallot to squash and sauté for an additional minute.
Add Sicilian Lemon Balsamic to the pan and cook for an additional minute. Turn flame to low and return pancetta, cooked pasta, broccolini, fresh mozzarella, Sicilian seasoning, and remaining Garlic Infused Olive Oil to the pan and stir to combine.