Roast Pumpkin and Bacon Penne Pasta
Combine pumpkin, onion, bacon, ¼ cup Moro Selección Hojiblanca Olive Oil, salt and pepper in a baking dish and roast at 200°C for 30 minutes until tender and slightly browned. Meanwhile, boil Rummo Penne Rigate pasta in a large pot of salted boiling water until ‘al dente’. Drain pasta, reserving 1 cup liquid, and toss pasta with roast pumpkin mixture, remaining olive oil, grated Zanetti Grana Padano and basil. Stir in enough of the reserved liquid to moisten the pasta. Season to taste and serve with shaved Grana Padano.