Pancetta Butternut & Mushroom Fusilli

You may have read that I taught myself how to make pesto. This is my recipe.

Once the pesto was made I needed something to go with it. And as the lovely people from Grana Padano had not only invited me to enter their bloggers competition, they’d also supplied various ingredients, I had the ideal excuse to whip something up for a mid-week lunch.

There’ll be more on my competition entry this weekend.

I had never put this combination of ingredients together in a pasta dish before, but I’ll be rustling it up again. Really easy to make. As we all know, less can be more and just these handful of ingredients worked really well together producing oodles of taste.

If you’d like to give the simple recipe a try – here’s how with step by step instructions and photos:

Pancetta, Butternut & Mushroom Fusilli (Serves 2)

Ingredients:

150g-180g (depending on how large you’d like your portion size) Dried Fusilli  (uncooked weight)

100g/3.5oz – Peeled and Diced Fresh Butternut Squash

75g/2.7oz – Cubed Pancetta

Approx. 30g (or a large handful) of Mixed Dried Wild Mushrooms

1 Medium White Onion

2 Garlic Cloves (crushed)

1 Tablespoon of Dried Mixed Herbs

1 Tablespoon of Extra Virgin Olive Oil

A few grinds of Black pepper

Lemon to squeeze over pasta is required

Grated Grana Padano to serve

Step 1:

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Soak the wild mushrooms in water for 20 minutes.

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Put to one side and continue preparing the dish.

Step 2:

Peel and chop the butternut squash.

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I had pre-cubed pancetta (ready to use) so I cubed the butternut to a similar size as a guide.

Step 3:

Peel and finely chop a medium white onion.

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Step 4:

Gently heat 1 tablespoon of extra virgin olive oil in a heavy based pan.

Add the onion, crushed garlic, mixed herbs and black pepper, to the pan and continue to heat for 1-2 minutes.

Step 5:

Add the butternut squash and pancetta to the pan.

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Step 6:

While the pan ingredients are cooking, prepare the fusilli as usual. The pasta should be Al Dente (firm to the bite). Do not overcook. Approx. 9 minutes should suffice.

Step 7:

1-2 minutes before the pasta is cooked, drain the soaking mushrooms throughly and add them to the pan to heat through gently.

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Step 8:

When the pasta is cooked, drain it and add it to the pan.

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Combine all the ingredients evenly.

Step 9:

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When all of the ingredients have warmed through thoroughly, transfer to 2 serving dishes immediately.

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Add the pesto you made in advance (if using).

Step 10:

Squeeze over a little lemon juice.

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Finally grate over Grana Padano cheese to serve.

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I’m seriously in rapture with the amazing grater Grana Padano sent me!

Buon Appetito!

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There’s more to come about the competition I have entered as well as a dessert recipe on Saturday!

Please note all the ingredients used in this recipe were supplied by Grana Padano as part of the competition I’m involved in.

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