Name: Penne with pumpkin, bacon and basil
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 650g butternut pumpkin, peeled and seeded; 18.20 gm olive oil; salt and ground black pepper, to taste; 400g penne rigate; 4 rashers bacon, rind removed; extra 54.60 gm olive oil; 125.00 ml torn basil leaves; 40.00 ml pinenuts, toasted; 180.00 gm crumbled ricotta; shaved parmesan, to serve

Penne with pumpkin, bacon and basil

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Ingredients:

650g butternut pumpkin, peeled and seeded
salt and ground black pepper, to taste
400g penne rigate
4 rashers bacon, rind removed
extra 54.60 gm olive oil
125.00 ml torn basil leaves
40.00 ml pinenuts, toasted
180.00 gm crumbled ricotta
shaved parmesan, to serve

Instructions:

Preheat your oven to 220°C. Line an oven tray with baking paper. Toss pumpkin cubes with olive oil, salt, and pepper. Roast for 20 minutes until golden and tender. Remove from oven and set aside.
Cook the pasta in a large saucepan of salted boiling water until al dente as per packet instructions. Drain and keep warm in the pan. Meanwhile, crisp the bacon under a hot grill for 3-5 minutes until golden, then tear into large pieces.
Combine the pasta with pumpkin, bacon, fresh basil, toasted pinenuts, ricotta, and a drizzle of extra virgin olive oil. Top with shaved parmesan before serving.

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