Pappardelle with hazelnut and parsley pesto

Method

• Step 1
  Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place pumpkin on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Roast for 20 minutes or until golden and tender.
• Step 2
  Meanwhile, heat 1 tablespoon oil in a large frying pan over medium-high heat. Add bacon. Cook, stirring, for 5 minutes or until crisp. Add breadcrumbs. Cook, stirring, for 2 minutes or until golden. Remove from heat.
• Step 3
  Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 1/3 cup cooking liquid. Return to pan.
• Step 4
  Meanwhile, place parsley, rocket, hazelnuts, lemon rind, lemon juice, garlic and 2 tablespoons cold water in a food processor. Process, scraping down sides occasionally, until almost smooth. With motor running, add remaining oil in a slow, steady stream. Process until combined.
• Step 5
  Add hazelnut and parsley pesto, pumpkin and reserved cooking liquid to pasta. Toss to combine. Serve pasta sprinkled with breadcrumb mixture.