You can never go from with pasta and this linguine recipe is so easy, you can make it with your eyes closed!
- 350g pork and veal mince
- 2 tsp olive oil
- 750g butternut pumpkin
- 2 green onions, thinly sliced
- 1 tbsp thyme leaves
- 2 garlic cloves, crushed
- 1/3 cup white wine
- 3/4 cup cream
- 1 cup chicken stock
- 1/3 cup Parmesan, grated
- 375g linguine
- 2 rashers rindless bacon, chopped
- 1 lemon, zest and juice, wedges
Brown mince meal in oil for 3-4 minutes. Peel pumpkin, reserving 1 cup skin. Chop flesh. Add to mince with onion, thyme and garlic. Cook 5 minutes.
Add wine, cook until reduced by half. Mix in cream, stock and Parmesan. Cook 6-8 minutes.
Cook pasta in boiling salted water, following packet instructions. Drain, reserving 1/2 cup pasta water.
In food processor, pulse reserved pumpkin skin and bacon until fine crumbs. Pan-fry 6 minutes. Drain.
Add pasta to sauce with cooking water, zest and juice. Serve topped with pumpkin crumbs, micro parsley and lemon wedges.