Butternut Squash & Collard Greens Pasta with Pistachios and Brown Butter

1 lb dry pasta

1 medium butternut squash (about 3 cups cubed)

2 Tbs diced shallots or 1/4 cup diced onion

3 cloves garlic

4 cups packed baby greens, coarsely chopped

Juice of 1 lemon (or 3 Tbs white wine + 1 Tbs white wine vinegar)

3 Tbs butter

1/4 cup raw pistachios

1/4 cup bleu cheese crumbles (substitute feta cheese or parmesan/romano shavings)

Cook pasta according to package directions. Smaller pasta like penne or bow-ties work best for this dish. Reserve 1 cup pasta cooking liquid. In a large skillet or dutch oven, heat 2 Tbs olive oil and saute shallots or onions just until they start to wilt. Add cubed squash and cook over medium-high heat, turning frequently, until squash starts to brown and is cooked through. Add garlic and cook 1 minute more. Add chopped greens and saute until wilted and bright green. Add lemon juice and pasta water and stir, scraping any browned bits from the pan, until liquid is reduced by half. Meanwhile, in a small skillet, melt butter over medium heat until it starts to brown. Stir in pistachios and saute 1-2 minutes. Remove from heat and toss into veggies. Toss in pasta and garnish with cheese, salt and pepper to taste.

Cavatelli with Italian Sausage and Broccoli Rabe

Is your broccoli rabe still sitting in your crisper? Mine was this morning. I suggest making this fancy sounding, but actually very easy pasta recipe: Cavatelli with Italian Sausage and Broccoli Rabe.

• 1/2 pound (about 2 cups) dried cavatelli or other small shell-shaped pasta
• 1/2 pound (about 3 links) sweet Italian sausage
• 1 bunch (about 3/4 pound) broccoli rabe, tough and hollow stems discarded, washed well
• 1 garlic clove, minced
• 1 1/4 cups low-salt chicken broth
• 1/4 cup golden raisins
• 1 tablespoon unsalted butter

• Accompaniment: freshly grated Parmesan cheese

In a kettle of boiling salted water cook pasta until al dente.

While pasta is cooking, squeeze sausage from its casings into a large heavy skillet and sauté over moderately high heat, stirring to break up chunks, until no longer pink. With slotted spoon transfer sausage to a bowl, reserving drippings in skillet.

Cut broccoli rabe into 1-inch pieces and sauté in reserved drippings, stirring occasionally, until it begins to brown. Add garlic and sauté, stirring frequently, 1 minute. Add broth and raisins and simmer until broccoli rabe is just tender, about 3 minutes. Add butter, stirring until incorporated.

Drain pasta and return to kettle. Add broccoli rabe mixture and sausage and heat through if necessary.

Serve pasta with Parmesan.

I ate mine without the Parmesan because (sadly) I am lactose intolerant. It's absolutely delicous without it, though. I suggest adding about half the broth and leaving the rabe a little crunchy.