A sprinkling of toasted pine nuts adds just the right touch of rich, roasted flavour to this pasta dish made with Campbell's® Butternut Squash Soup and cream.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Garlic, chopped||15 g||1/2 oz|
|Butter||60 g||2 oz|
Campbell's® Butternut Squash Soup* (1 tub)
|35% Cream||250 mL||8 oz|
|Salt and Pepper|
|Fettuccine, cooked||2.5 kg||6 lbs|
|Pine Nuts, toasted||100 g||3 1/2 oz|
|Chives, chopped||100 g||3 1/2 oz|
|Parmesan, grated||100 g||3 1/2 oz|
|1. Sauté garlic in butter for 30 seconds.|
|2. Add soup (1 tub) and heat to boiling*** (min. 180ºF/80ºC) in sauté pan and stir in cream. Season to taste.|
|3. Reheat fettuccine in boiling water for 30 seconds. 4. Toss fettuccine in sauce to coat well.|
|5. Transfer to heated serving plate and top with toasted pine nuts, chives and parmesan.|