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.
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|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.|