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Butternut Fettucine Recipe


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     Butternut Fettucine

Category   Entrees - Maindishes
Sub Category   Quick Meals
Servings   4
Preptime   30mins
  Pinot Noir

2 Tbsp Olive Oil
300g Butternut Squash, cubed 1cm2
3 cloves Garlic, crushed
100g Snow Peas (Mange Tout)
1 cup Flat-Leafed Parsley, chopped
1 cup Dry White Wine
1 Tbsp Capers
2 rashers Bacon, chopped
1 medium Onion, diced
1 small green Chilli, chopped
1 Vegetable Stock Cube
Half Tbsp grated Nutmeg
500g Fettucine
2 lugs Chilli Oil
Grated Parmesan Cheese

Heat Olive Oil in a saucepan and add Onion. Cook until translucent. Add salt, pepper, chilli and garlic and stir.
Add Butternut Squash, stock cube, nutmeg and then pour in white wine. Cover and simmer on a medium heat. Add the Bacon and capers and reduce the heat and cover.
Start cooking the Fettucine. Once the pasta is boiling, remove the lid from the sauce and allow it to cook uncovered for 5-10 minutes until the liquid has reduced.
Add the snow peas, parsley and Chilli oil and then keep on a low heat until the pasta is ready.
Serving Suggestions
Serve with Parmesan grated on top.

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