I guess I liked the pasta last night enough to make it again, ha.
Plan was to have a big, warm salad – butternut squash roasted with lots of garlic and onions over arugula with sunflower seeds and pecorino, plus some substantial croutons from leftover bread.
But the bread was hard as a rock and I didn’t feel like dealing, so I decided to make the pasta again and use the vegetables over it. Tweaked the flavor profile by adding harissa to the anchovies, and roasting the garlic with the squash first.
There is some magic in caramelized butternut squash and onions, and mellow roasted garlic!
I mixed a few handfuls of arugula in to wilt, and put more on the plate before plating the pasta. This was fabulous.
.
