recipes
Gluten-free fusilli with pancetta, pumpkin and sage butter
Serves:
2021-10-16
Method
Melt the butter in a large pan and sauté the pancetta, garlic and shallot together until lightly browned. Add in the pumpkin, season well with salt and pepper and cook for 5-7 minutes or until the pumpkin is soft. Cook the pasta in salted boiling water, drain and add to the pumpkin mixture along with the chopped sage. Toss together well and serve immediately.
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