Ingredients
Serves 4250g Kent pumpkin, peeled, seeded, cut into 2cm pieces
1½ tbs olive oil
70g pkt pine nuts
1 small brown onion, finely chopped
1 garlic clove, finely chopped
1 fresh rosemary sprig
2 rindless bacon rashers
300ml pouring cream
375g egg fettuccine pasta
100g good-quality blue cheese, sliced
Method
Preheat oven to 200°C. Place the pumpkin in a baking dish. Drizzle over 1 tablespoon of the oil and season with salt and pepper. Toss to coat. Roast for 20 minutes or until soft and golden.
Meanwhile, place the pine nuts in a small frying pan and cook over medium-low heat for 3 minutes or until lightly toasted.
Heat the remaining oil in a large frying pan over medium heat. Add the onion, garlic and rosemary and cook for 5 minutes or until the onion is soft. Add the bacon and cook until golden. Add the cream and bring to a simmer. Cook for 4 minutes or until the sauce thickens slightly. Remove and discard the rosemary. Stir in the pumpkin.
Cook the pasta in a large saucepan of salted boiling water until al dente.
Divide the pasta among serving plates and top with the pumpkin mixture. Arrange the cheese on top and sprinkle with the pine nuts.
Recipe from Golden Whisk Home Cook of the Year finalist, Alexander Rutherford.