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Pappardelle with hazelnut and parsley pesto
Pappardelle with hazelnut and parsley pesto
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Top this pappardelle with crispy breadcrumbs for an irresistible crunch.
Ingredients:
  • 250g kent pumpkin, peeled, seeded, cut into 2cm pieces
  • 113.75 gm olive oil
  • 2 rashers middle bacon, trimmed, finely chopped
  • 250.00 ml fresh breadcrumbs (see note p24)
  • 375g packet dried pappardelle pasta
  • 165.00 ml loosely packed fresh flat-leaf parsley leaves
  • 35g baby rocket
  • 80g dry-roasted hazelnuts
  • 2 tsp finely grated lemon rind
  • 31.50 gm lemon juice
  • 1 small garlic clove, quartered
Instructions:
  • Preheat the oven to 200°C/180°C fan-forced. Line a large baking tray with parchment paper. Arrange the pumpkin on the tray, drizzle with 1 tablespoon of oil, and season with salt and pepper. Roast for 20 minutes until golden and tender.
  • In a large frying pan over medium-high heat, heat 1 tablespoon of oil. Add bacon and cook, stirring, until crisp, about 5 minutes. Then, add breadcrumbs and cook, stirring, until golden, about 2 minutes. Remove from heat.
  • Boil pasta in a large pot of salted water according to package instructions until tender. Save 1/3 cup of cooking liquid. Drain and return pasta to the pot.
  • In a food processor, combine parsley, rocket, hazelnuts, lemon rind, lemon juice, garlic, and 2 tablespoons of cold water. Blend until nearly smooth, scraping down the sides as needed. While the processor is running, slowly pour in the remaining oil until well combined.
  • Combine hazelnut and parsley pesto, pumpkin, and reserved cooking liquid with pasta. Toss together until well mixed. Sprinkle pasta with breadcrumb mixture before serving.

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