Crispy Pancetta And Chilli Pasta

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 150 g pancetta, chopped
• 6 garlic cloves
• 500 g japanese pumpkin, peeled and chopped
• 1/2 teaspoon chili flakes
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 teaspoon granulated sugar
• sea salt
• cracked black pepper
• 400 g spaghetti
• 70 g baby beet leaves

Recipe

• 1 preheat the oven to 180c 355°f.
• 2 place the pancetta, garlic, pumpkin and chilli in a bowl and toss to coat. place in a baking dish and bake for 25-30 minutes or until the pumpkin is tender.
• 3 peel the garlic and mash with the back of a spoon until smooth.
• 4 place garlic, lemon juice, oil, sugar, salt and pepper in a bowl and stir to combine. set aside.
• 5 cook the pasta in a large saucepan of salted boiling water over high heat for 10-12 minutes or until al dente. drain and return to the saucepan. add the pumpkin, pancetta, beetroot leaves and dressing and toss well to combine.