Crispy Pancetta and Chilli Pasta |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Donna Hay Autumn Ingredients:
150 g pancetta, chopped |
6 garlic cloves |
500 g japanese pumpkin, peeled and chopped |
1/2 teaspoon chili flakes |
1/4 cup lemon juice |
1/4 cup olive oil |
1 teaspoon granulated sugar |
sea salt |
cracked black pepper |
400 g spaghetti |
70 g baby beet leaves |
Directions:
1. Preheat the oven to 180C 355°F.
2. Place the pancetta, garlic, pumpkin and chilli in a bowl and toss to coat. Place in a baking dish and bake for 25-30 minutes or until the pumpkin is tender.
3. Peel the garlic and mash with the back of a spoon until smooth.
4. Place garlic, lemon juice, oil, sugar, salt and pepper in a bowl and stir to combine. Set aside.
5. Cook the pasta in a large saucepan of salted boiling water over high heat for 10-12 minutes or until al dente. Drain and return to the saucepan. Add the pumpkin, pancetta, beetroot leaves and dressing and toss well to combine.
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