INGREDIENTS
1
Butternut squash (2 pounds)
1/2 cup
Flat-leaf parsley, fresh
1 lb
Tubular pasta
1
Salt and freshly ground pepper, Coarse
1/4 cup
Olive oil, extra-virgin
1/2 cup
Pecans
4 tbsp
Butter, unsalted
1/2 cup
Parmesan cheese
1 cup
Ricotta cheese, fresh