recipes
Pumpkin and crispy bacon orecchiette
Serves: 2
2016-10-17
Ingredients
- 500g diced pumpkin
- 1 tbsp olive oil (Fillipo Berrio)
- Few rosemary and sage leaves, chopped
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 250ml chicken stock
- 100ml cream – optional
- 4 slices bacon, rind removed
- 200g orecchiette pasta
- 1 spring onion, sliced
Method
Start this recipe by heating the oven to 200`c and grill the bacon till crispy and brown. Remove from the oven and put aside. Next, heat the oil in a pan and fry together the onion, garlic and herbs for 2 minutes. Add in the diced pumpkin and cook for 15 minutes until soft. Transfer the mixture to a liquidizer and blitz together with enough of the stock and cream if using to create a nice rich pumpkin puree. Cook the pasta and toss with the pumpkin cream. Serve the pasta in 2 bowls. Chop the crispy bacon and serve on top of the pasta along with the sliced spring onion.
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