Bacon & Pumpkin Pesto Pasta
A healthy recipe that combines the perfect taste of bacon and fresh pumpkin in one pesto-pasta dish. This recipe yields 3-4 servings.
Bacon and Pumpkin Pesto Pasta
Ingredients
- 300g short-cut bacon, thinly sliced
- 1kg kent pumpkin, deseeded, peeled, cut into 2.5cm pieces
- 125g (1/2 cup) basil pesto
- 400g dried penne pasta
- Shaved parmesan, to serve
- Salt & freshly ground black pepper
- Olive oil spray
Directions
- First, preheat oven to 200°C. And then, line a baking tray with non-stick baking paper. Place the pumpkin, in a single layer, on the prepared tray. Spray with olive oil spray and season with salt and pepper. Bake in oven for 25 minutes or until tender.
- After that, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
- Next, cook the bacon in a large non-stick frying pan over medium-high heat, stirring, for 5 minutes or until crisp and golden.
- Lastly, add the pesto to the pasta and toss until coated. Add the pumpkin and bacon and toss until well combined. Divide among serving bowls and sprinkle with Parmesan.
- Bacon & Pumpkin Pesto Pasta is ready to serve!
ENJOY!
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