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Ingredients
- 1 lb linguine pasta, cooked (reserve 1/2 cup pasta water)
- 2-3 oz Epicurean Tuscan Herb butter
- 2 medium shallots, minced
- 1/2 cup reserved pasta water
- 1-2 cups roasted butternut squash, diced (I like a lot more squash than the recipe called for)
- Salt & pepper to taste
- 1/2 c ricotta
- 1/4 c chopped walnuts (toasted)
- 1/4 c parsley
- 1 tsp finishing salt
View Full Recipe at Creative Culinary
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