Roast Pumpkin Fettucine With Pea And Pancetta Pangrattato

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Crunchy pancetta pangrattato adds flavour and crunchy to this easy weeknight dinner pasta.

The ingredient of Roast Pumpkin Fettucine With Pea And Pancetta Pangrattato

• 1 2 large butternut pumpkin 800g seeds removed peeled cut into 3cm pieces
• 2 tablespoons maple syrup
• 100ml extra virgin olive oil
• 4 garlic cloves unpeeled
• 100g flat pancetta chopped
• 4 slices sourdough bread torn into small pieces
• 1 4 cup 35g slivered almonds
• 3 4 cup 90g frozen peas thawed
• 400g fettuccine
• zest and juice of 1 lemon
• flat leaf parsley leaves to serve

The Instruction of roast pumpkin fettucine with pea and pancetta pangrattato

• preheat oven to 200c combine pumpkin maple syrup and 1 tbs oil in a bowl season and place on a baking paper lined baking tray with garlic cloves roast for 25 minutes or until caramelised and tender
• for the pangrattato heat 1 4 cup 60ml oil in a frypan over medium heat add pancetta and cook for 2 3 minutes until slightly crisp add bread and toss to coat cook stirring occasionally for 2 3 minutes until golden add almonds and cook for 1 minute or until slightly toasted remove from pan toss through peas and set aside
• meanwhile cook pasta according to packet instructions drain reserving 1 3 cup 80ml cooking liquid
• return saucepan to medium heat with remaining 1 tbs oil squeeze garlic from skins and mash with a fork in pan add pasta lemon juice and reserved cooking water stir through pumpkin breaking it up slightly toss through half the pangrattato and lemon zest top with remaining pangrattato and parsley to serve

Nutritions of Roast Pumpkin Fettucine With Pea And Pancetta Pangrattato

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