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Crispy Pancetta and Chilli Pasta

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“Donna Hay Autumn”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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