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Italian stone pine nuts — pesto alla Genovese, toasted garnish
Authentic Greek feta — horiatiki salad, spanakopita, baked
Gear-driven stovetop popper — movie-theater popcorn at home
Extrude ground meat into jerky strips for dehydrator
Press for crispy Indian snacks — murukku, chakli, sev, ribbon pakoda
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Italian stone pine nuts — pesto alla Genovese, toasted garnish
Authentic Greek feta — horiatiki salad, spanakopita, baked
Gear-driven stovetop popper — movie-theater popcorn at home
Extrude ground meat into jerky strips for dehydrator
Press for crispy Indian snacks — murukku, chakli, sev, ribbon pakoda
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Cook pasta in a saucepan of boiling salted water according to package directions. Heat oil in a large skillet on high heat. Saute squash in batches for 2-3 mins, until lightly browned. Remove and set aside. Add pine nuts, garlic and chili pepper to pan and cook 1-2 mins, until nuts are just golden. Drain pasta. Add to pan with squash and arugula. Toss to combine and season to taste. Serve sprinkled with feta.