Ingredients
Scale
- 1/2 lb. bacon, thinly sliced
- 1/2 butternut squash, small diced
- 1 lb. gluten free pasta
- 1/2 pasta cooking water reserved
- 1/2 cup fresh ground Parmesan cheese
- 1/2 teaspoon ground black pepper
- pumpkin seed pesto, recipe to follow
- 1 tablespoon pumpkin seeds
- small bunch basil, roughly chopped
Pumpkin Seed Pesto
- 1/2 cup olive oil
- 1/4 cup roasted pumpkin seeds
- 1 large bunch fresh basil
- 1 large garlic clove, minced
- 1/4 teaspoon each salt and pepper
Blend (a few pulses) all ingredients together until just combine and it’s still roughly chopped. Does not need to be smooth.
Instructions
- In a medium/large skillet, cook the bacon on medium heat. Toss around until all the bacon is crispy and completely cooked. Remove the bacon from the pan to a small bowl or plate.
- Place the diced butternut squash in the skillet and sauté for 15 minutes or until the pieces are tender and slightly browned. Turn the heat off and let sit.
- Meanwhile, cook the pasta according to the package instructions. Before you drain the pasta, reserve 1/2 cup of the cooking liquid.
- Pour the pasta back into the cooking pot or into a large serving bowl. Add in the reserved cooking pasta water, bacon, butternut squash, Parmesan cheese, black pepper and pumpkin seed pesto. Toss gently to combine all ingredients together.
- Garnish with pumpkins and fresh basil. Serve and enjoy.
- Prep Time: 5
- Cook Time: 25
- Category: pasta
- Method: stove-top
- Cuisine: dinner