Roast Pumpkin Fettuccine with Pea and Pancetta Pangrattato
Roast Pumpkin Fettuccine with Pea and Pancetta Pangrattato
Ingredients
Main
- 1/2 large butternut pumpkin (800g), seeds removed, peeled, cut into 3cm pieces
- 2 tbsp maple syrup
- 100ml extra virgin olive oil
- 4 garlic cloves, unpeeled
- 400g fettuccine
- Zest and juice of 1 lemon
- Flat-leaf parsley leaves, to serve
Pangrattato
- 100g flat pancetta, chopped
- 4 slices sourdough bread, torn into small pieces
- 1/4 cup (35g) slivered almonds
- 3/4 cup (90g) frozen peas, thawed
Instructions
- 1
Preheat oven to 200C. Combine pumpkin, maple syrup and 1 tbs oil in a bowl. Season and place on a baking paper-lined baking tray with garlic cloves. Roast for 25 minutes or until caramelised and tender.
25 min - 2
For the pangrattato, heat 1/4 cup (60ml) oil in a frypan over medium heat. Add pancetta and cook for 2-3 minutes until slightly crisp. Add bread and toss to coat. Cook, stirring occasionally, for 2-3 minutes until golden. Add almonds and cook for 1 minute or until slightly toasted. Remove from pan, toss through peas and set aside.
6 min - 3
Meanwhile, cook pasta according to packet instructions. Drain, reserving 1/3 cup (80ml) cooking liquid.
- 4
Return saucepan to medium heat with remaining 1 tbs oil. Squeeze garlic from skins and mash with a fork in pan. Add pasta, lemon juice and reserved cooking water. Stir through pumpkin, breaking it up slightly. Toss through half the pangrattato and lemon zest. Top with remaining pangrattato and parsley to serve.
