This is an unusual pasta dish from Pappardelle's... The Fine Art of Pasta.
It would make a great addition to an autumn meal or with your Thanksgiving feast.
1 lb. Pappardelle's SWEET POTATO ORZO
1/2 stick unsalted BUTTER, at room temperature
1/4 c. all-purpose FLOUR
1/2 tsp. ground CINNAMON
1/4 tsp. SALT
1 c. toasted PECANS (I used walnuts as I had them on hand)
1 c. MINIATURE MARSHMALLOWS
Preheat oven to 300 degrees.
Cook orzo in a pot of rapidly boiling salted water until aldente (about 8-10 minutes).
Drain well and rinse with warm water.
For the streusel topping:
In a large bowl, mix the butter, brown sugar and flour together until it resembles fine crumbs.
Add the cinnamon, salt, nuts and marshmallows and stir to combine.
In a 9x13 pan or baking dish which had been lightly oiled, line the bottom with the cooked orzo and top with the streusel topping.
Bake for 20 minutes or until the top is lightly browned.
This recipe was created by Pappardelle vendor: Culinary Cuisine by Janeen