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Fusilli with Pumpkin, Lentils & Bacon

Fusilli with Pumpkin, Lentils & Bacon

The fusilli with pumpkin, lentils and crispy ham are a tasty first course that gives a great result. An easy recipe for pasta with pumpkin and legumes, perfect for a dinner with friends or for Christmas parties. Cooking in a high temperature oven gives a concentration of flavor with soft sweet notes, well balanced by the crunchy bacon that brings flavor and crunchiness on point.


Ingredients:

The first preparation in the recipe of fusilli with pumpkin, lentils and crispy bacon provides that you soak the lentils for at least an hour. Transfer them to a pot with water, bring to a boil and cook for about 30 minutes. Cut the slices of raw bacon into strips and place them in a ventilated oven, on a plate lined with the appropriate paper, at 70 ° for one hour.


When the bacon is ready and crisp, remove it and keep it aside. Wash the pumpkin very well, dry it and cut it in half. Empty it from seeds and filaments and then cut into small pieces. Arrange them on a baking sheet lined with baking sheet and cook at 220 degrees for about 45 minutes.



Meanwhile, bring to the boil a big pot of salted water to boil the gluten free fusilli. Remove the pumpkin from the oven and transfer it to a bowl, removing the peel. Crush the pulp with a fork and stir, if necessary, with a tablespoon or two of pasta cooking water. Season with salt and pepper.


Drain the pasta al dente, transfer it to a warm container and toss it with pumpkin cream and lentils. Mix very well and gently.


Make the portions in individual dishes then add the bacon strips on top. Serve immediately completing the dishes with a light ground nutmeg.


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