Squash Agnolotti with Bacon & Scallops

• While bacon cooks, zest and quarter lemon. Peel and mince garlic. Pick sage leaves from stems; finely chop leaves. • Pat scallops* dry with paper towels. Transfer to a medium bowl; toss with a drizzle of olive oil, lemon zest, and ¼ of the garlic. Season with salt and pepper.

• Once water is boiling, add agnolotti to pot; immediately reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 3-5 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and set aside.

• Heat pan with reserved bacon fat over high heat. Once pan is hot, add scallop mixture in a single layer; cook, undisturbed, until browned and cooked through, 2-3 minutes. • Reduce heat to low; add 1 tsp chopped sage (2 tsp for 4 servings) and 1 TBSP butter (2 TBSP for 4). Cook, stirring, until butter has melted and sage is fragrant, 30-60 seconds. • Turn off heat; transfer to a second medium bowl. Wipe out pan if necessary.

• Let pan cool slightly; melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. Cook, stirring, until butter is foamy and flecked with amber brown bits, 2-3 minutes. • Stir in remaining garlic and cook until fragrant, 30 seconds. • Stir in stock concentrate, cream cheese, 1 TBSP remaining chopped sage (2 TBSP for 4), and ¼ cup reserved pasta cooking water (1⁄3 cup for 4). Bring to a simmer and cook until slightly thickened, 1-2 minutes. Remove pan from heat. • Add sour cream, half the Parmesan, and 1 TBSP butter (2 TBSP for 4); stir until melted and smooth. • Gently stir in drained agnolotti, scallops, half the bacon, and a squeeze of lemon juice; season with salt and pepper. TIP: If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.