Penne with Roasted Pumpkin, Bacon and Chick Peas Recipe
How to make Penne with Roasted Pumpkin, Bacon and Chick Peas
Method
- Preheat oven to 200°C (180°C fan-forced). Line 2 baking trays with baking paper.
- Cut 8 thin wedges from the pumpkin (skin on, remove seeds) and place in a single layer on one baking tray. Drizzle with 2 teaspoons of olive oil. Bake for 10-15 minutes or until golden and tender. Reserve.
- Remove skin from remaining pumpkin and chop into 2cm pieces. Combine in a mixing bowl with onion and 1½ tablespoons of olive oil. Season with salt and pepper. Place on the other prepared tray. Bake for 20-25 minutes or until cooked and golden. Add the chick peas for the last 5 minutes of cooking to heat through.
- While the pumpkin is cooking, combine lettuce, grated zucchini and apple in a salad bowl. Cover and place in fridge.
- Heat a medium-sized frying pan over medium heat. Add 1 teaspoon of oil and the bacon. Cook for 5-6 minutes or until crisp. Add the garlic and cook for 1 minute or until fragrant. Set aside.
- Meanwhile, bring a large saucepan of salted water to the boil. Add the penne and cook for 10 minutes or until tender. Reserve ¼ cup cooking water. Drain pasta and return to the pan.
- Stir the cream, reserved water and parmesan into the pasta. Fold through the roasted pumpkin pieces and onion and rocket leaves (reserve a few leaves for garnish). Pile mixture into a large serving dish, layering with the pumpkin slices as you spoon in.
- Serve with the salad, drizzled with the extra olive oil and vinegar.
Tip: To make this recipe vegetarian, omit the bacon and use 2 cans of chick peas.