Pasta and Squash with Tomatoes, Basil, and Pine Nuts
12 comments
Appears in Cook's Illustrated July/August 2003
WHY THIS RECIPE WORKS
For a pasta and squash recipe that would marry the two ingredients in a light, flavorful way while avoiding blandness, we kept the skin on the squash to keep the pieces intact, then salted the squash to release excess liquid. We finished th...