Pappardelle With Pumpkin, Bacon And Torn Bread

Salty smoky bacon combines with sweet pumpkin to make this delicious 30 minute meal.

The ingredient of Pappardelle With Pumpkin Bacon And Torn Bread

• 400g butternut pumpkin peeled seeded
• 200g piece sourdough bread
• 4 slices rindless short cut bacon
• 80ml 1 3 cup extra virgin olive oil
• 2 tablespoons baby capers
• 2 cloves garlic
• 1 2 bunch flat leaf parsley
• 375g fresh pappardelle
• 1 lemon
• 150g fresh ricotta see note

The Instruction of pappardelle with pumpkin bacon and torn bread

• preheat oven to 220c fan forced bring a large saucepan of salted water to the boil meanwhile coarsely grate pumpkin cut crusts from bread then tear into small pieces thinly slice bacon
• line a large oven tray with baking paper place pumpkin on tray drizzle with 1 tablespoon oil and scatter over capers season with salt and pepper then toss to combine spread mixture to cover half the tray place bread and bacon on other half of tray drizzle with 1 tablespoon oil and toss bread mixture to combine bake stirring each mixture halfway through for 12 minutes or until bread is golden and pumpkin is tender
• meanwhile thinly slice garlic and roughly chop parsley reserving a few leaves to serve add pasta to boiling water return to the boil then cook for 2 minutes or until al dente drain reserving 180ml 3 4 cup cooking water
• heat remaining 2 tablespoons oil in a saucepan over medium heat add garlic and cook stirring for 1 1 2 minutes or until golden add pasta reserved cooking water pumpkin and bread mixtures squeeze over juice from lemon tear over half the parsley then toss to combine
• divide pasta among bowls then top with small spoonfuls of ricotta tear over reserved parsley to serve

Nutritions of Pappardelle With Pumpkin Bacon And Torn Bread

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