- 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)
- 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.