Roast Pumpkin and Corn Strozzapreti with Smoky Pork Crumb
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
60g finely grated Manchego
Sea salt and freshly cracked black pepper
Watercress, to serve
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.
Cut corn kernels from the cob, combine with pumpkin in a large bowl, squeeze over lime juice and toss gently to combine.
Place finely chopped pork into a large, cold frypan over medium-high heat. Cook, stirring occasionally, until crispy. Set aside (do not drain).
Cook pasta according to packet instructions, drain.
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.
Divide pasta between bowls, tucking some watercress leaves in as you do. Spoon pork crumb and fat over the pasta bowls.
Sprinkle with Manchego and finish with extra salt and pepper to serve.