{"id":127377,"date":"2025-05-30T08:06:49","date_gmt":"2025-05-29T22:36:49","guid":{"rendered":"https:\/\/cms.fiveaa.com.au\/?p=127377"},"modified":"2025-05-30T08:06:50","modified_gmt":"2025-05-29T22:36:50","slug":"semolina-pasta-with-cavolo-nero-pesto-pancetta-and-pumpkin","status":"publish","type":"post","link":"https:\/\/cms.fiveaa.com.au\/lifestyle\/semolina-pasta-with-cavolo-nero-pesto-pancetta-and-pumpkin\/","title":{"rendered":"Semolina Pasta With Cavolo Nero Pesto, Pancetta And Pumpkin"},"content":{"rendered":"\n

Ingredients: (Serves 4)
<\/strong>200g plain flour, plus extra for dusting
200g fine semolina
180ml warm water
6 cavolo nero leaves (substitute 3 cups baby spinach)
2 garlic cloves, sliced
50g parmesan, finely grated
1 lemon, zested and juiced
2 tablespoons olive oil, plus 1 tablespoon extra
8 slices of pancetta, sliced
\u00bc butternut pumpkin, cut into 1cm dice
\u00bc cup pine nuts<\/p>\n\n\n\n

Rocket and pear salad:
2 cups rocket
1 pear, thinly sliced
Juice of a lemon
2 tablespoons olive oil<\/p>\n\n\n\n

Method:<\/strong><\/p>\n\n\n\n

    \n
  1. For the pasta, combine flour and semolina in a large bowl. Make a well in the centre. Gradually add water and use a fork to bring the flour into the centre until a rough dough forms. Knead dough on a floured surface until smooth. Break off 10 cent coin sized pieces of dough and roll out into thin sausages shapes. Working on one piece at a time, place your fingers on top then drag down and towards you to curl the shape. Place shaped pasta on a dusted surface while repeating process with remaining dough. Cover with a tea towel.<\/li>\n\n\n\n
  2. Combine cavolo nero (or spinach), garlic, parmesan, lemon zest and juice in a small food processor and blitz until smooth. Add a little water to assist blending if required. Stir through two tablespoons olive oil and set aside.<\/li>\n\n\n\n
  3. Place pancetta and pumpkin into a cold large frying pan with remaining one tablespoon oil. Place over medium-high heat and cook for 4-5 minutes or until fat has rendered and pancetta and pumpkin is golden brown. Add pine nuts for last minute of cooking.<\/li>\n\n\n\n
  4. Meanwhile, bring a large pot of water to the boil. Cook pasta for 2-3 minutes or until al dente. Reserve one cup of cooking water. Drain pasta and transfer to pancetta pan. Stir through pesto and enough cooking water to make the perfect sauce consistency.<\/li>\n\n\n\n
  5. Make salad by tossing all ingredient together just before serving.<\/li>\n\n\n\n
  6. Divide pasta between four serving bowls and serve alongside salad.<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

    Ingredients: (Serves 4)200g plain flour, plus extra for dusting200g fine semolina180ml warm water6 cavolo nero leaves (substitute 3 cups baby spinach)2 garlic cloves, sliced50g parmesan, finely grated1 lemon, zested and juiced2 tablespoons olive oil, plus 1 tablespoon extra8 slices of pancetta, sliced\u00bc butternut pumpkin, cut into 1cm dice\u00bc cup pine nuts Rocket and pear salad:2 […]<\/p>\n","protected":false},"author":6,"featured_media":106689,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[166,5682],"tags":[],"geo_market":[],"class_list":["post-127377","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle","category-on-the-menu"],"acf":[],"yoast_head":"\nSemolina Pasta With Cavolo Nero Pesto, Pancetta And Pumpkin - 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