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

METHOD

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.