1/2 cup Pine nuts
Med butternut pumpkin (600g)
8 slices pancetta (or puschutto)
400g Penne pasta
100g baby spinach (1 pkt)
200g firm ricotta (and/or fetta)
80g butter, melted
40g grated parmesan cheese
Toast pine nuts, stirring, do not burn. Chop pumpkin, cover with pepper and oil, bake in oven 35-40min. Grill pancetta till crunchy, 2min each side, (no not over cook) break up into pieces. Cook pasta. Add baby spinach, drain well. Add other ingredients (ricotta, pumpkin, pinenuts, butter, cheese). Serve with pancetta on side.
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