Bacon and Pumpkin Pesto Pasta

This delicious pasta dish can be made with home-made pesto or a good store bought variety. This is a regular fixture on my meal rotation.

1kg kent pumpkin, deseeded, peeled, cut into 2.5cm pieces
Olive oil spray
Salt & freshly ground pepper
400g dried penne pasta
300g short-cut bacon, thinly sliced
125g (1/2 cup) Basil Pesto
shaved parmesan

Preheat oven to 200C. Line a baking tray with non-stick baking paper.
Place the pumpkin, in a single layer, on the prepared tray.
Spray with olive oil spray and season with salt & pepper.
Bake in oven for 25mins or until tender.
Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
Cook the bacon in a large non-stick frying pan over medium-high heat, stirring, for 5mins or until crisp and golden.
Add the pesto to the pasta and toss until coated.
Add the pumpkin and bacon and toss until well combined.
Divide among serving bowls and sprinkle with parmesan.
Serve immediately.

Serves 4. Prep & cooking time - 30 mins

Source: Australian Good Taste, March 2006. P61