Pappardelle with Pumpkin, Feta & Crispy Bacon

• 600g pumpkin, rough 2cm dice
• 1 tablespoon olive oil
• 8 slices short rindless bacon or pancetta, roughly sliced
• 1/3 cup KRAFT Easy Cheese Cream Cheese Spread
• 1/3 cup milk
• 1/4 cup sundried tomato pesto
• salt and pepper to taste
• 375g dried pappardelle, cooked and drained
• 1/2 cup fresh oregano, roughly chopped
• 50g feta, crumbled
• 50g pine nuts, toasted

1. Place pumpkin on a baking tray, drizzle with oil and bake at 200 degrees C for 20 minutes.
2. Add bacon to tray and bake a further 10 minutes until pumpkin is tender and bacon is crispy.
3. Heat a large saucepan over a medium heat.
4. Add the cheese spread, milk, pesto, seasonings and combine.
5. Add the pappardelle and oregano and allow to heat through.
6. Serve pappardelle topped with roasted pumpkin, bacon, feta and pine nuts.

pumpkin, olive oil, bacon, easy cheese cream cheese, milk, tomato pesto, salt, fresh oregano, feta, pine nuts

Taken from www.kraftrecipes.com/recipes/pappardelle-pumpkin-feta-crispy-bacon-104159.aspx (may not work)