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Pappardelle with hazelnut and parsley pesto

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings


  • 250g kent pumpkin, peeled, seeded, cut into 2cm pieces
  • 1/2 cup olive oil
  • 2 rashers middle bacon, trimmed, finely chopped
  • 1 cup fresh breadcrumbs (see note p24)
  • 375g packet dried pappardelle pasta
  • 2/3 cup loosely packed fresh flat-leaf parsley leaves
  • 35g baby rocket
  • 80g dry-roasted hazelnuts
  • 2 teaspoons finely grated lemon rind
  • 1 1/2 tablespoons lemon juice
  • 1 small garlic clove, quartered


  • 1
    Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Place pumpkin on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Roast for 20 minutes or until golden and tender.
  • 2
    Meanwhile, heat 1 tablespoon oil in a large frying pan over medium-high heat. Add bacon. Cook, stirring, for 5 minutes or until crisp. Add breadcrumbs. Cook, stirring, for 2 minutes or until golden. Remove from heat.
  • 3
    Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 1/3 cup cooking liquid. Return to pan.
  • 4
    Meanwhile, place parsley, rocket, hazelnuts, lemon rind, lemon juice, garlic and 2 tablespoons cold water in a food processor. Process, scraping down sides occasionally, until almost smooth. With motor running, add remaining oil in a slow, steady stream. Process until combined.
  • 5
    Add hazelnut and parsley pesto, pumpkin and reserved cooking liquid to pasta. Toss to combine. Serve pasta sprinkled with breadcrumb mixture.

Source: taste.com.au


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