Butternut, Sage, and Pancetta Pasta Salad
Squash, sage and pancetta are staples of autumn eating, and here we’ve added a touch of brightness from the lemon infused fusilli.
Ingredients
Half a large butternut squash, peeled and sliced
4 Tbsp olive oil
40g pancetta
300g La Genuina fusilli limone pasta
100g crème fraîche
Zest and juice of 1 large lemon
A small handful of sage leaves
Method
Preheat the oven to 200°C.
Toss the sliced butternut with 1 tablespoon of olive oil and season with salt. Lay on a baking paper-lined tray in a single layer and bake for 30-35 minutes, or until just tender. On a separate tray, bake the pancetta for 5-10 minutes until golden and crisp. Drain on paper towels and set aside.
Meanwhile, cook the pasta in boiling, salted water for 12 minutes until bite tender. Drain, reserving 1 cup of the pasta cooking water. Run the pasta under cold water and drain again. Toss with 1 tablespoon of olive oil.
Put the crème fraîche in a large bowl and whisk together with the lemon zest and juice, 1 tablespoon of olive oil, and ½ cup of the pasta water. Season with salt and pepper. Set aside ¼ cup of the dressing, then add the remaining dressing to the pasta bowl and toss well, adding a little more pasta water to loosen if required.
Heat the remaining oil over a medium-low heat in a small frying pan and add the sage leaves. Cook until crisp and drain on paper towels.
To serve, put the pasta on a platter and top with the roasted butternut, pancetta, and sage. Drizzle over the remaining dressing.