Bacon and Pine Nut Pumpkin Pappardelle with Crispy Sage by Ben Macdonald

Ingredients

375g Angelo’s Boutique Pumpkin Pappardelle
200g lardons or sliced thick cut bacon
50g pine nuts
Small bunch sage leaves
1 small onion, finely diced
4 cloves garlic, thinly sliced
150ml chicken or vegetable stock
40g butter, cubed
40g hard cheese such as Parmesan or Grana Padano
olive oil
salt and pepper

Method

Put a large pot of salted water on to boil the pasta (~10g salt per litre).

Toast the pine nuts in a large pan over a high heat until browned, set aside.

Add 1 tablespoon of olive oil to the pan and fry the bacon and until crispy. Carefully remove and put aside reserving the oil in the pan.

Turn the heat to high and add the sage leaves in batches. Cook for 10-20 seconds until they stop bubbling. Carefully remove and put aside reserving the oil in the pan.

Add the onion and garlic to the pan sweat for a couple of minutes until soft but not coloured.

Add the stock and bring to the boil.

Add the butter and agitate the pan vigorously to emulsify.

Meanwhile, add the pasta to the hot water and cook until ‘al dente’.

Add the pasta to the sauce along with half of the bacon and pine nuts. Toss thoroughly. Season to taste, though the bacon will probably add sufficient salt.

Serve immediately garnished with the remaining bacon, pine nuts, and crispy sage. Grate over the cheese and finish with a drizzle of olive oil.

Angelo’s featured Ben in our Featured Foodie series. To read about what inspires Ben and his new venture click here.