Bacon Pumpkin And Pesto Pasta Recipes

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BACON & PUMPKIN PASTA



Bacon & pumpkin pasta image

Try something different with a bacon & pumpkin pasta

Provided by Merrilees Parker

Categories     Dinner, Lunch, Main course, Pasta, Side dish, Supper

Time 30m

Number Of Ingredients 8

3 tbsp olive oil
140g pancetta or bacon, cut into cubes
1 small onion, thinly sliced
25g butter
500g/1lb 2oz pumpkin or butternut squash, peeled, deseeded and diced
20g pack fresh sage, finely shredded
400g pasta (we used penne)
25g freshly grated parmesan, plus extra to serve

Steps:

  • Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or bacon, then cook for a few mins. Add remaining oil and the onion. Cook for 5 mins, until the onion softens and the pancetta is crispy.
  • Stir in the butter, then tip in the pumpkin or squash and sage. Mix well to combine, then season. Cover and cook for 6-8 mins, stirring occasionally until the pumpkin is soft, but not falling apart.
  • Meanwhile, cook the pasta according to pack instructions. Drain and add to the pumpkin mixture. Stir in the parmesan and season. Serve in pasta bowls sprinkled with extra parmesan.

Nutrition Facts : Calories 634 calories, Fat 27 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 81 grams carbohydrates, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 2 milligram of sodium

BACON PUMPKIN AND PESTO PASTA



Bacon Pumpkin and Pesto Pasta image

In this recipe, the ingredients are tossed into the pasta, rather than forming a sauce. Great for a quick and easy mid-week meal with salad. I use Kent or Jap pumpkin, available in Australia, and free-range bacon. You can make your own pesto, or buy it ready-made. I like the Sacla brand. Recipe adapted from "Australian Good Taste" magazine.

Provided by Daydream

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 kg pumpkin, peeled and de-seeded and chopped into 2 . 5 cm pieces
olive oil flavored cooking spray
salt and pepper
400 g dry penne pasta
300 g bacon, rashers chopped
1/2 cup basil pesto
shaved parmesan cheese, to serve

Steps:

  • Pre-heat oven to 200°C.
  • Line a baking tray with non-stick baking paper, and place the pumpkin in a single layer onto the prepared tray. Spray with olive oil spray and season with salt and pepper. Bake pumpkin in oven for around 25 minutes or until tender.
  • Bring a large pan of lightly salted water to the boil, then cook pasta according to the packet directions, until al dente. Drain and return to the pan.
  • Saute the bacon in a shallow non-stick frying pan over medium-high heat for 5 minutes, stirring often.
  • Add pesto to pasta and toss until coated, then add pumpkin and bacon and toss again until well combined.
  • Divide among serving bowls and sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 723.9, Fat 36.1, SaturatedFat 11.6, Cholesterol 51, Sodium 632.8, Carbohydrate 87.2, Fiber 13.9, Sugar 3.5, Protein 18.6

PASTA WITH PUMPKIN SEED PESTO



Pasta With Pumpkin Seed Pesto image

Fragrant with basil and rich with pumpkin seeds and cheese, this is the ideal dish to make ahead of time and pack for lunch. Instead of preparing it to eat as a hot meal or a cold salad, it's designed to be chilled and then enjoyed cold or at room temperature. Cooking the garlic quickly in the water boiled for the pasta softens its sharp edge. A splash of that same boiling water blends with the basil to keep it green. . Rinsing the pasta after cooking it helps the pesto stay flavorful for days in the refrigerator. The tomatoes add a tangy freshness, but they can be skipped altogether or swapped for green beans or peas (just drop them with the pasta during the last few minutes or cooking).

Provided by Genevieve Ko

Categories     dinner, lunch, weeknight, pastas, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

Salt and pepper
2 garlic cloves, peeled
1 pound fusilli or other short, curly pasta
1/3 cup pumpkin seeds, plus more for sprinkling
1 large bunch basil (4 ounces), leaves and tender stems picked (3 cups)
2/3 cup/2½ ounces finely grated Parmesan, plus more for sprinkling
1/2 cup extra-virgin olive oil
1 1/2 cups grape or cherry tomatoes, halved (optional)

Steps:

  • Bring a large saucepan of generously salted water to a boil. Drop the garlic cloves into the boiling water and boil for 30 seconds to temper their sharpness. Use a slotted spoon to transfer the cloves to a food processor or blender.
  • Drop the pasta into the boiling water and cook until al dente.
  • While the pasta cooks, add the pumpkin seeds and a pinch each of salt and pepper to the garlic, and process until very finely ground. Scrape the sides of the bowl and add the basil. Scoop 1/4 cup water from the saucepan with the boiling pasta and pour over the basil. Process the basil until ground to a paste. Add the Parmesan and oil, and pulse just until incorporated. Taste the pesto and season with enough salt and pepper to make it punchy.
  • Drain the pasta and rinse under cool water until room temperature. Shake dry, then return to the saucepan, and add the pesto and tomatoes, if using. Stir well until everything is evenly coated. Season to taste with salt and pepper. Divide among dishes to serve right away or airtight containers to pack for lunch. Sprinkle with pumpkin seeds and Parmesan, and serve, or cover and refrigerate for up to 5 days.

CREAMY CHICKEN BACON PESTO PASTA RECIPE BY TASTY



Creamy Chicken Bacon Pesto Pasta Recipe by Tasty image

Here's what you need: bacon, boneless, skinless chicken breasts, salt, pepper, garlic powder, onions, garlic, spinach, milk, fettuccine, pesto, parmesan cheese, fresh parsley

Provided by Pierce Abernathy

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

6 strips bacon, sliced
2 boneless, skinless chicken breasts, sliced
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
2 onions, sliced
4 cloves garlic, minced
5 oz spinach
5 cups milk
1 lb fettuccine
½ cup pesto
1 cup parmesan cheese, plus more for serving
fresh parsley, chopped, for serving

Steps:

  • In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy. Add chicken and season with salt, pepper, and garlic powder. Cook until the chicken is no longer pink, then remove from the pot and set aside.
  • Add the onions and garlic and cook to the pot and cook until softened. When onions are caramelized, add spinach and cook until wilted. Add the milk and bring to boil. Add the fettuccine to the boiling milk and cover. Cook the fettuccine over medium heat until the milk thickens and the pasta is cooked, about 7 minutes.
  • Return the chicken to the pot. Stir in the pesto and Parmesan. Garnish with parsley and more Parmesan.
  • Enjoy!

Nutrition Facts : Calories 1238 calories, Carbohydrate 115 grams, Fat 49 grams, Fiber 6 grams, Protein 81 grams, Sugar 23 grams

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