Bow Ties With Butternut Squash & Peas

1 package (16 ounces) bow-tie or corkscrew pasta
Salt
1 medium butternut squash (2 1/4 pounds), peeled, seeded,
and cut into 1-inch chunks
1 package (10 ounces) frozen peas
3/4 cup half-and-half or light cream
1 teaspoon minced fresh sage leaves
1/3 cup grated Parmesan cheese
1/4 teaspoon coarsely ground black pepper

Directions:
In large pasta cooker with colander insert, cook pasta in boiling salted water as label directs.

Meanwhile, place squash chunks in 2 1/2-quart microwave-safe baking dish; cover and cook in
microwave oven on High 12 minutes, stirring once. Stir in peas, half-and-half, and sage, and cook, uncovered, 2 minutes.

Lift colander insert out of pasta cooker and drain excess water. In large bowl, toss pasta with
squash mixture, Parmesan, pepper, and 1 teaspoon salt.

Serves: 6