CREAMY PUMPKIN & PORK RAGU WITH LINGUINI

SERVES 4 PREP 20 MINS COOK 30 MINS PER SERVE 3301kj COST PER SERVE $3.45

350g pork and veal mince 2 tsp olive oil 750g butternut pumpkin 2 green onions, thinly sliced 1 tbsp thyme leaves 2 garlic cloves, crushed ⅓ cup white wine ¾ cup cream 1 cup chicken stock ⅓ cup parmesan, grated 375g linguine 2 rashers rindless bacon, chopped 1 lemon, zest and juice, wedges

Brown mince 3-4 minutes in oil. Peel pumpkin, reserving 1 cup skin. Chop flesh. Add to mince with onion, thyme and garlic. Cook 5 minutes. 2 Add wine, cook until reduced by half. Mix in cream, stock and parmesan. Cook 6-8 minutes. 3 Cook pasta in boiling salted water, following packet instructions. Drain, reserving ½ cup pasta water. 4 In a food processor, pulse reserved pumpkin skin and bacon until fine crumbs. Pan-fry 6 minutes. Drain. 5 Add pasta to sauce with cooking water, zest and juice. Serve topped with pumpkin crumbs, micro parsley and lemon wedges.