Pumpkin Pappardelle Baked with Pancetta, Spinach and Mozzarella
500g Angelo’s Pumpkin Pappardelle
2 small jap pumpkins or 4 small individual pumpkins
1 cup pure cream
½ bunch fresh sage
2 cups fresh spinach leaves, ripped
½ cup chopped chives
100g pancetta, sliced and fried
2 cups grated mozzarella
Salt and freshly cracked pepper
Cook Angelo’s Pumpkin Pappardelle for 12 to 15 minutes in salted boiling water until al dente, drain and set aside.
If using jap pumpkins, cut the pumpkins in half through the stalk, scoop out the seeds and discard. Scoop out most of the flesh and dice into 2cm squares. Roast the pumpkin flesh with fresh sage and a little oil in the oven at 170°C until the pumpkin has softened, but is still firm.
Place the scooped-out pumpkin shells onto a baking tray with baking paper and bake for 20 minutes until slightly softened when a knife is pushed through the thickest part of the pumpkin.
For the filling, in a large bowl, whisk the eggs and cream and season with salt and freshly cracked pepper. Add in the cooked pancetta, roast pumpkin squares, chives, spinach, Angelo’s Pumpkin Pappardelle, and half the mozzarella. Stir the egg mixture gently through the cooked pasta to coat. Using tongs, fill each of the pumpkin halves with the pasta mixture. Pile a bit more of the pumpkin, spinach and pancetta mixture on top of the pasta.
Top each of the filled pumpkins with grated mozzarella and bake at 170°C for 45 minutes or until cooked through.
Allow the pumpkins to cool slightly before serving. Serve the pumpkins as-is or cut the pumpkins in half and serve with a garden salad.
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