Instructions: Cook pasta for 6 minutes in salted boiling water, drain and rinse in cold water, toss with olive oil and reserve. Blanch and shock asparagus and thinly slice diagonally, reserving tips whole. Peel butternut squash and cut into small dice - about 1 cup. Dice and reserve shallot.

Bring the stock to a boil in a saucepan. In a skillet, saute the shallot and squash in olive oil, adding stock as necessary until al dente. Add in pearl pasta, asparagus, torn basil and the salted butter. Adjust seasoning and finish by stirring in Parmesan cheese. Garnish with a basil sprig.

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