Home \ Recipes \ Roast Pumpkin and Corn Strozzapreti with Smoky Pork Crumb
Roast Pumpkin and Corn Strozzapreti with Smoky Pork Crumb
1:00
Medium
12345
Serves 4-6
Strozzapreti is a long, tubular casarecce pasta. Substitute bucatini or spaghetti.
To make this dish vegetarian, substitute pork for chopped, smoked almonds.
1kg butternut pumpkin, deseeded, peeled and cut into 2cm cubes
2 ears of corn
3 tbsp Bertolli Extra Virgin Olive Oil Originale
150g speck, kaiserfleisch or fatty prosciutto piece, very finely chopped
1 onion, finely chopped
1 clove garlic, crushed
500g strozzapreti
60g finely grated Manchego
1 lime
Sea salt and freshly cracked black pepper
Watercress, to serve
STEP 1
Preheat oven 180ºC (160ºC fan). Place pumpkin cubes and corn onto a baking tray, drizzle with 2 tbsp olive oil, season and roast for 30-35 mins or until pumpkin is soft.
STEP 2
Cut corn kernels from the cob, combine with pumpkin in a large bowl, squeeze over lime juice and toss gently to combine.
STEP 3
Place finely chopped pork into a large, cold frypan over medium-high heat. Cook, stirring occasionally, until crispy. Set aside (do not drain).
STEP 4
Cook pasta according to packet instructions, drain.
STEP 5
In another frypan, add remaining oil and heat over medium heat. Add onion and garlic and sauté until soft. Add cooked pasta and roasted pumpkin, toss gently to combine.
STEP 6
Divide pasta between bowls, tucking some watercress leaves in as you do. Spoon pork crumb and fat over the pasta bowls.
STEP 7
Sprinkle with Manchego and finish with extra salt and pepper to serve.
