Pasta with pumpkin and bacon

Ingredients:

• 450 g bucatini pasta
• Coarse salt and freshly ground black pepper
• 170 g of diced dry-cured bacon
• 2 cups butternut squash, diced
• Half a red onion, diced
• 1/4 cup sun-dried tomatoes, chopped
• 2 tsp chopped fresh thyme
• 3 cloves garlic, crushed
• 2 cups chopped kale
• 1/3 tbsp. grated parmesan
• 1/3 cup dry white wine, such as Sauvignon
• Juice of 1 lemon
• 1/4 cup toasted pine nuts
• Fresh basil for sprinkling

Preparation:

1. In a large pot of salted water, cook the pasta according to package directions until al dente. Drain 1 cup of the water, then drain the pasta in a colander and set aside.
2. Meanwhile, heat a large skillet over medium-high heat. Add the bacon and cook until the fat begins to render, then add the squash and onion. Continue cooking until the bacon is golden and crispy and the squash is tender, about 8 minutes.
3. Add the sun-dried tomatoes, thyme, and garlic and cook for another minute. Add the kale and about half the Parmesan cheese, then pour in the white wine. Stir, scraping up any browned bits from the bottom of the pan.
4. Add the pasta and the remaining cooking water. Stir and let the cabbage wilt and the sauce thicken for another 1–2 minutes.
5. Squeeze the lemon juice, season with salt and pepper. Sprinkle with toasted pine nuts, the remaining Parmesan, and chopped basil. Serve immediately.