Sweet nibbles of butternut squash temper the bitter edge of radicchio in
every bite of this healthful, satisfying pasta.

Ingredients

1/2 stick unsalted butter
2 tablespoon olive oil
1/3 cup pine nuts
1 pound butternut squash, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
3/4 pound radicchio, cored and thinly sliced
1 (8-to 9-ounces) package pappardelle (preferably egg pasta),
broken into large pieces
1/2 cup coarsely grated ricotta salata or Parmigiano-Reggiano (1 ounce)

Preparation

Melt butter in a 12-inch heavy skillet over medium heat, then continue to cook
until it is golden brown, about 2 minutes. Add oil, then nuts, and cook,
stirring, until nuts are golden, 1 to 2 minutes. Transfer with a slotted spoon to a plate.

Add squash to skillet and cook over medium heat, stirring occasionally,
until golden and just tender, 6 to 8 minutes. Add radicchio and 1/2 teaspoon
each of salt and pepper and cook, stirring, until wilted and just tender, about 3 minutes.

Meanwhile, cook pappardelle in a pasta pot of boiling salted water
(2 tablespoon salt for 6 quarts water) until al dente.
Reserve 1 cup cooking water, then drain pasta. Add pasta to radicchio mixture with 1/2 cup
cooking water and toss over low heat until heated through, 1 to 2 minutes.
Add more cooking water to moisten if necessary.

Serve topped with nuts and cheese.

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