With spring nipping at our heels, there's really very litte fresh produce in the markets to inspire innovation in the kitchen. When there's time, this is a great time of year to shift your focus to making fresh pasta, which yields a heartier noodle, and stands up nicely to heavy winter squash and tough late-season bitter greens.
Pasta with Butternut Squash, Bitter Greens and Fresh Mozzarella
serves 4
1 pound fresh or dried pasta
2 tablespoons olive oil
1 sweet yellow onion, such as Vidalia
1 teaspoon salt
1/3lb pancetta, diced (about 2/3 cup)
1 butternut squash, halved, seeded and sliced into 1/2" cresents
2 tablespoons balsamic vinegar
bitter greens
