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    You are in: Home / Recipes / Bacon Pumpkin and Pesto Pasta Recipe
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    Bacon Pumpkin and Pesto Pasta

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Daydream's Note:

    In this recipe, the ingredients are tossed into the pasta, rather than forming a sauce. Great for a quick and easy mid-week meal with salad. I use Kent or Jap pumpkin, available in Australia, and free-range bacon. You can make your own pesto, or buy it ready-made. I like the Sacla brand. Recipe adapted from "Australian Good Taste" magazine.

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    1. 1
      Pre-heat oven to 200°C.
    2. 2
      Line a baking tray with non-stick baking paper, and place the pumpkin in a single layer onto the prepared tray. Spray with olive oil spray and season with salt and pepper. Bake pumpkin in oven for around 25 minutes or until tender.
    3. 3
      Bring a large pan of lightly salted water to the boil, then cook pasta according to the packet directions, until al dente. Drain and return to the pan.
    4. 4
      Saute the bacon in a shallow non-stick frying pan over medium-high heat for 5 minutes, stirring often.
    5. 5
      Add pesto to pasta and toss until coated, then add pumpkin and bacon and toss again until well combined.
    6. 6
      Divide among serving bowls and sprinkle with Parmesan cheese. Serve immediately.

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    Ratings & Reviews:

    • on September 01, 2010


      Fabulous pasta recipe and so easy to make. I used kumara (orange sweet potato) instead of pumpkin but followed the recipe apart from this. The whole family love this one! Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Bacon Pumpkin and Pesto Pasta

    Serving Size: 1 (417 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 723.9
    Calories from Fat 324
    Total Fat 36.0 g
    Saturated Fat 11.6 g
    Cholesterol 51.0 mg
    Sodium 632.7 mg
    Total Carbohydrate 87.2 g
    Dietary Fiber 13.9 g
    Sugars 3.5 g
    Protein 18.6 g

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