For added texture, serve this pappardelle with crunchy breadcrumbs on top.
Ingredients
- 250g kent pumpkin, peeled, seeded, cut into 2cm pieces
- 1/2 cup olive oil
- 2 rashers middle bacon, trimmed, finely chopped
- 1 cup fresh breadcrumbs (see note p24)
- 375g packet dried pappardelle pasta
- 2/3 cup loosely packed fresh flat-leaf parsley leaves
- 35g baby rocket
- 80g dry-roasted hazelnuts
- 2 teaspoons finely grated lemon rind
- 1 1/2 tablespoons lemon juice
- 1 small garlic clove, quartered
Method
- Step 1Preheat 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 2Meanwhile, 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 3Cook 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 4Meanwhile, 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 5Add hazelnut and parsley pesto, pumpkin and reserved cooking liquid to pasta. Toss to combine. Serve pasta sprinkled with breadcrumb mixture.
- Low carb
- Low sugar
Nutrition
3516 kj
Energy
46g
Fat Total
7g
Saturated Fat
8g
Fibre
21g
Protein
13mg
Cholesterol
419.84mg
Sodium
6g
Carbs (sugar)
82g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Andrew Young
- Publication: Super Food Ideas
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