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Penne with ricotta, roast pumpkin & pancetta
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Ingredients:
  • 55g (1/3 cup) pine nuts
  • 1/2 medium (about 600g) butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • Salt & ground black pepper, to taste
  • 8 slices (about 180g) pancetta, cut into thin strips
  • 400g penne rigate
  • 100g baby spinach leaves, stalks trimmed
  • 200g fresh ricotta, broken up
  • 80g butter, melted
  • 40g (1/2 cup) finely grated Parmesan
Instructions:
  • Preheat your oven to 220°C. Spread the pine nuts on a baking tray and bake until golden, about 4-5 minutes.
  • In a medium bowl, mix pumpkin with oil, salt, and pepper until well combined. Transfer into a non-stick roasting pan in a single layer. Roast in a preheated oven for 35-40 minutes, tossing occasionally, until pumpkin is tender and golden.
  • Preheat the grill to medium-high. Line a grill tray with foil and cook the pancetta for 2 minutes on each side under the grill until crisp and golden. Drain on paper towel.
  • Cook the pasta in a large pot of boiling salted water according to package instructions until it is al dente. Remove from heat, stir in the baby spinach, and drain thoroughly.
  • Combine the pasta and spinach in a large bowl, then add the roast pumpkin, ricotta, butter, Parmesan, and pine nuts. Gently toss everything together to mix well. Season with salt and pepper to taste. Serve in individual bowls and garnish with crispy pancetta on top.

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