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Bacon and pumpkin pesto pasta
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Whip up homemade or use store-bought pesto for a quick and delicious mid-week family pasta meal.
Ingredients:
  • 1kg kent pumpkin, deseeded, peeled, cut into 2.5cm pieces
  • Olive oil spray
  • Salt & freshly ground black pepper
  • 400g penne rigate
  • 300g short-cut bacon, thinly sliced
  • 125g (1/2 cup) basil pesto (see notes)
  • Shaved parmesan, to serve
  • Salt, to season
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with non-stick baking paper. Arrange the pumpkin in a single layer on the tray. Drizzle with olive oil spray and season with salt and pepper. Bake for 25 minutes or until tender.
  • Cook the pasta in a large saucepan of salted boiling water according to package instructions until al dente. Drain and place it back in the pan.
  • Fry the bacon in a spacious non-stick pan over medium-high heat, stirring occasionally, until crispy and golden, about 5 minutes.
  • Toss the pesto with the pasta until fully coated. Add the pumpkin and bacon, then combine well. Portion into serving bowls and sprinkle with Parmesan before serving immediately.

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