The skies over the Bay Area unleashed this morning with pounding rain and hallowing winds. With ominous weather conditions that are not typical for the Bay Area, hubby and I were fascinated by watching and listening to Mother Nature’s fury. Not sure if she was mad or simply helping us to prevent a draught in the springtime. I would like to think it is the latter. Smile. We were facinated by the sheer volume of rain that pounded down onto our tiny neighborhood.
It was amazing to see the gutters clogged and mounds of rain gushing down towards the ground. The end of our court had water piling up and spouting up from the storm drains. The great news was that we were able to stay inside and not have to drive through the treacherous conditions on the road.
We enjoyed our hot cups of coffee, a bit of Good Morning America weekend and some fresh off the griddle pumpkin pancakes. Speaking of pumpkin, my affection for anything pumpkin continues with this quick pasta dish I created. It is hearty, flavorful, textural and ever so satisfying. Where ever you are in the globe, I hope you are having a Sublime Sunday!
Pumpkin and Bacon Pasta
2 ½ Cups Roasted pumpkin cubes
10 Slices Apple wood Smoked Bacon, coked crispy and crumbled
1 lb. Linguini, cook according to package
2/3 Cup Ricotta Salata Cheese
2/3 Cup Parmesan Cheese
6 Garlic large cloves, minced
10 to 12 Fresh sage leaves, rough chop
½ Cup Olive Oil (more if desired)
½ Cup Flat leaf parsley, rough chop
¼ Cup Pepitas
Preparing the pumpkin:
Take one sugar pumpkin and cut into quarters and remove seeds and pulp. With a sharp knife, cut away the outside skin. Then cut into ½ cubes. Lay onto a sheet pan with sides and toss with olive oil and salt. Bake for 30 minutes at 350 degrees or until tender. Remove from oven and set aside to cool.
Preparing the pasta:
Prepare the pasta according to the package until al dente. Drain into a colander and set aside. Meanwhile add the garlic and olive oil to a large skillet. Cook over medium for 2 to 3 minutes. Add the cooked pasta and toss. Add more olive oil if too dry. Heat through for 2 minutes over medium. Toss in the cooked bacon, sage, parsley and season with salt and pepper. Taste and add more seasoning and sage or parsley if desired. Add to a large bowl and toss with the ricotta salata and parmesan cheese. Sprinkle the pepitas on top and serve. Have a bowl of parmesan cheese near by to add extra if desired.