Penne with ricotta, roast pumpkin and pancetta
Ingredients
serves: 4 - prep: 20 mins - cooking: 40-45 mins
- 55g (1/3 cup) pine nuts
- 1/2 medium (about 600g) butternut pumpkin, peeled, deseeded, cut into 2cm pieces
- 1 tbs olive oil
- Salt & ground black pepper, to taste
- (leaving this in for carnivores) 8 slices (about 180g) pancetta, cut into thin strips 400g
- dried penne pasta
- 100g baby spinach leaves, stalks trimmed
- 200g fresh ricotta, broken up
- 80g butter, melted
- 40g (1/2 cup) finely grated Parmesan
Method
- Preheat oven to 220°C. Spread the pine nuts over a baking tray and toast in preheated oven for 4-5 minutes or until golden.
- Place pumpkin, oil, salt and pepper in a medium bowl. Toss to combine and place in a single layer in a non-stick roasting pan. Roast in preheated oven for 35-40 minutes, tossing occasionally, or until tender and golden.
- Preheat grill on medium-high. Line a grill tray with foil. Place pancetta on lined tray and cook under preheated grill for 2 minutes each side or until crisp and golden (see microwave tip). Drain on paper towel.
- Meanwhile, cook pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Remove from heat, add the baby spinach, stir and then drain well.
- Place pasta and spinach in a large bowl. Add roast pumpkin, ricotta, butter, Parmesan and pine nuts. Toss gently to combine. Season with salt and pepper. Place in serving bowls and top with the crisp pancetta.
Microwave tip (eewww): place the pancetta in a single layer between 2 sheets of paper towel. Cook for 2-4 minutes on High/800watts/100% or until crisp and golden.