Serving size: Serves 4
Cuisine type: Italian
Cooking time: Less than 30 minutes
Course: Main

Real Living recipe for pumpkin, pine nut and bacon penne.

INGREDIENTS

375g penne pasta
Salt, for cooking pasta
1 tbsp olive oil
300g butternut pumpkin, peeled and chopped into small chunks
3 tsp ground cumin
200g shortcut bacon rashers, chopped finely
4 green onions (the long thin shallots without the bulbous white bit), sliced finely
¼ cup chopped fresh flat-leaf parsley
Freshly ground black pepper
3 tbsp toasted pine nuts
100g fresh ricotta cheese, crumbled

METHOD

1. Cook pasta in a large saucepan of salted boiling water according to packet directions. The pasta should be al dente — cooked but with a little firmness when you bite into it. Drain and return to pan.

2. Meanwhile, heat olive oil in a large non-stick frying pan over a medium heat. Add pumpkin chunks and cook, stirring for 5 minutes. Stir in ground cumin and cook another 1 minute.

3. Add bacon pieces and cook, stirring, for 3 minutes or until pumpkin is golden brown and bacon is nice and crispy.

4. Stir in green onion and parsley; add to pasta and toss to combine. Season to taste with freshly ground black pepper.

5. Spoon into serving bowls and sprinkle with toasted pine nuts and crumbled ricotta cheese. Serve immediately.

This quick pasta is a great midweek meal.