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Butternut Squash Agnolotti Pasta Salad with Walnuts, Golden Raisins, and Snow Peas

If you’ve been following my blog for a while, you might have picked up on my obsession with pumpkin and butternut squash. I attempt to limit my gourd intake to the September and October months, but every now and then I still need my fix outside of those months. Butternut squash seems to be more socially acceptable, especially in pasta form. Buitoni’s Butternut Squash Agnolotti is the perfect way for me to have this delicious ingredient year-round.
Agnolotti is just a type of ravioli. This specific agnolotti is a “half-moon pasta filled with oven-roasted butternut squash, Impastata Ricotta, aged Parmesan and Grana Padano cheeses, accented with amoretti cookie crumbs.  I traditionally use a brown butter sage sauce with butternut squash ravioli because they are a perfect pair. I wanted to try something a little different with this agnolotti, so I instead made a cold pasta salad. It has been so unbearably hot in Philadelphia that I thought this would be a perfect (and timely) twist.Also, don’t forget to enter my giveaway to win a bunch of Buitoni goodies and free Buitoni pasta!
Ingredients:
  • 1 package of Buitoni’s Butternut Squash Agnolotti
  • ½ cup butter
  • 1 shallot, chopped
  • 1 tablespoon fresh sage leaves, roughly chopped
  • ½ cup walnuts, toasted and roughly chopped
    A handful of golden raisins, or to taste
  • 1 cup snow peas
  • The juice of one lemon
  • Salt and pepper, to taste

Cook the pasta according to directions. Drain and reserve.
Bring a small pot of water to a boil. Prepare a bowl with ice water. Add the snow peas to the boiling water and cook for one minute. Drain and plunge into the ice water. Drain again and set aside.

Melt the butter in a sauté pan over medium heat. Add the shallot and sage and cook until the butter begins to brown, 3-4 minutes.

Add the agnolotti and the snow peas to the butter mixture and toss to coat.

In a separate sauté pan, lightly toast the walnuts until fragrant, 1 to 2 minutes. Remove from heat, allow to cool, and roughly chop.

Add to the butter and pasta.

Remove from the pan using tongs, shaking off excess butter (You’ll have a lot of the butter left over. You just wanted the brown butter to coat the pasta). Add the golden raisins and stir to combine. Refrigerate until cool, about 1 hour. Just before serving, squeeze a bit of lemon juice on top, or serve the pasta salad with a lemon wedge. I added a bit more chopped sage to mine, which I enjoyed.

This was really fantastic! The butter added flavor without making the pasta salad greasy, and the walnuts and peas added a nice crunch. The sweetness of the raisins and the butternut squash was pleasant but wasn’t overbearing. The fresh squeeze of lemon really brightened up the dish, be sure to add that citrus before digging in!

There are still a few days to enter my giveaway to win a few coupons so that you can try your own recipes with Buitoni’s new pastas! Check out this post to enter.

Related posts:

Sauces for Ravioli Default ThumbnailButternut Squash Agnolotti with Toasted Hazelnut Cream Sauce Pasta with Wild Mushroom Sauce Pumpkin Ravioli with Gorgonzola Sauce

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