Piave is a cow’s milk cheese made in the Belluno region of Italy. It has a slightly sweet tasting flavour which when aged develops an intense, full-bodied flavour. It resembles a young Parmigiano-Reggiano. It can be found in specialty Italian cheese shops.
30 ml (2 tbsp) extra virgin olive oil
375 ml (1 1/2 cups) diced butternut squash (small dice)
1 pkg (375 g) whole-grain penne
250 ml (1 cup) oyster mushrooms
15 ml (1 tbsp) finely shaved chives
50 ml (1/4 cup) grated Piave cheese or Parmigiano-Reggiano
Salt, to taste
In a large saute pan, place olive oil and heat over medium. Season butternut squash with salt and saute until lightly golden brown.
While squash cooks, cook penne according to package directions, but remove from heat just before pasta is al dente. Drain. Reserve 50 ml (1/4 cup) of the pasta cooking liquid when draining. Set aside.
Add oyster mushrooms to pan with squash. Add reserved pasta cooking liquid and continue to cook for a few minutes, letting flavours develop.
Combine pasta in pan with squash and mushrooms. Cook until pasta is tender and remove from heat.
Toss with chives and grated cheese.
Makes 4 to 6 servings.
Source: Barilla, www.barilla.ca.Suggest a correction