PUMPKIN TAGLIATELLE WITH PANCETTA, GOAT’S CHEESE AND SPINACH
Serves 4 INGREDIENTS
400g fresh tagliatelle pasta Half a pumpkin, peeled and cut into 2cm chunks 1 onion, diced 3 cups of packed baby spinach, washed 5 cloves garlic, peeled and chopped/ smashed/diced/grated 250g soft goat’s cheese 200g pancetta, speck, chorizo or ham, diced/thinly sliced 50g pine nuts, toasted 2 tbsp Aleppo chilli flakes 1 tbsp butter Grated parmesan cheese Salt and pepper for seasoning
In a pot of salted boiling water, partly boil the pumpkin for about three to four minutes. Drain and keep to one side. Sauté whatever meat you are using in its own fat for a couple of minutes over a medium heat. Add diced onion and cook, stirring often until soft and transparent. Add the pumpkin and cook for about 10 minutes over a low heat, stirring occasionally, until slightly softened. Add tagliatelle to a large pot of boiling lightly salted water and cook according to packet instructions. Add chopped/grated garlic, the Aleppo chilli flakes and the butter to the pumpkin. Cook for a minute, add the spinach and stir gently until wilted. Finish with the goat’s cheese, stirring through until it is melted. Add a little of the pasta cooking water to loosen it out. When the tagliatelle is cooked but still with a bit of a bite add to the sauce, and stir through. Season with salt and pepper to taste and serve sprinkled with the toasted pine nuts and grated parmesan cheese. Enjoy!