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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