Penne with ricotta, roast pumpkin & pancetta

Step 1

Preheat oven to 220°C. Spread the pine nuts over a baking tray and toast in preheated oven for 4-5 minutes or until golden.

Step 2

Place pumpkin, oil, salt and pepper in a medium bowl. Toss to combine and place in a single layer in a non-stick roasting pan. Roast in preheated oven for 35-40 minutes, tossing occasionally, or until tender and golden.

Step 3

Preheat grill on medium-high. Line a grill tray with foil. Place pancetta on lined tray and cook under preheated grill for 2 minutes each side or until crisp and golden (see microwave tip). Drain on paper towel.

Step 4

Meanwhile, cook pasta in a large saucepan of salted boiling water, following packet directions, until al dente. Remove from heat, add the baby spinach, stir and then drain well.

Step 5

Place pasta and spinach in a large bowl. Add roast pumpkin, ricotta, butter, Parmesan and pine nuts. Toss gently to combine. Season with salt and pepper. Place in serving bowls and top with the crisp pancetta.