Ingredients
-
400g Butternut PumpkinPeeled, Seeded
-
Sourdough BreadDiced
-
4 Slices Rindless Short-Cut Bacon
-
800ml Extra Virgin Olive Oil
-
2 tsp Baby Capers
-
2 Cloves GarlicSliced
-
1 Chilli
-
2 Sprigs Rosemary
-
1/2 Bunch Flat Leaf Parsley
-
375g Fresh Pappardelle
-
1 Lemon
-
150g Fresh Ricotta
Directions
Steps
|
1
Done
|
Dice the pump and roast in a frying pan with the rosemary and a little salt, after a minute or so add the bacon and continue cooking until crispy and coloured then add diced chilli. Remove and keep warn. |
|
2
Done
|
Bring some salted water to the boil and cook the pappardelle until al dente |
|
3
Done
|
Heat some more oil then add the bread and garlic and stir fry over a medium heat until crispy, then add back the pumpkin and pasta and 1/2 cup of the pasta water, toss, season and squeeze over the lemon juice, parsley and ricotta, divide into serving bowls and serve. |
