Bacon Pumpkin and Pesto Pasta |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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In this recipe, the ingredients are tossed into the pasta, rather than forming a sauce. Great for a quick and easy mid-week meal with salad. I use Kent or Jap pumpkin, available in Australia, and free-range bacon. You can make your own pesto, or buy it ready-made. I like the Sacla brand. Recipe adapted from Australian Good Taste magazine. Ingredients:
1 kg pumpkin, peeled and de-seeded and chopped into 2 . 5 cm pieces |
olive oil flavored cooking spray |
salt and pepper |
400 g dry penne pasta |
300 g bacon, rashers chopped |
1/2 cup basil pesto |
shaved parmesan cheese, to serve |
Directions:
1. Pre-heat oven to 200°C.
2. Line a baking tray with non-stick baking paper, and place the pumpkin in a single layer onto the prepared tray. Spray with olive oil spray and season with salt and pepper. Bake pumpkin in oven for around 25 minutes or until tender.
3. Bring a large pan of lightly salted water to the boil, then cook pasta according to the packet directions, until al dente. Drain and return to the pan.
4. Saute the bacon in a shallow non-stick frying pan over medium-high heat for 5 minutes, stirring often.
5. Add pesto to pasta and toss until coated, then add pumpkin and bacon and toss again until well combined.
6. Divide among serving bowls and sprinkle with Parmesan cheese. Serve immediately.
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