Butternut bacon fusilli
Ingredients
- ½ x 160g pack pancetta di cubetti
- 1 ½ tbsp olive oil
- 750g butternut squash, deseeded and cut into 2cm cubes
- 2 rosemary sprigs, leaves finely chopped
- ¼ tsp chilli flakes
- 3 garlic cloves, finely chopped
- 350g fusilli bucati (or fusilli)
- 100g young leaf spinach, roughly chopped
- grated parmesan, to serve
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