Pumpkin Pesto Tortiglioni

Method

1. A few hours before cooking, place the dried porcini mushrooms and Pecorino rind in 200ml hot water and leave to infuse. The longer they soak, the richer the flavour.
2. Preheat the oven to 200°C/180°C fan/gas mark 6. Score a cross into the flat side of each chestnut and roast for 20 minutes. Cut the pumpkin into wedges, add to the roasting tray with the pumpkin seeds and cook for a further 20 minutes, until tender and golden. Peel the chestnuts once cool enough to handle.
3. Meanwhile, fry the pancetta and diced fresh porcini mushrooms in a large pan until golden. Carefully drain off and reserve the rendered pancetta fat. Add the white wine to the pan, scraping up any caramelised bits from the bottom, and simmer until reduced.
4. Bring a large pan of generously salted water to the boil. Add the Yorkshire Pasta Tortiglioni and cook according to the packet instructions until al dente. Reserve a cup of the cooking water before draining.
5. To make the pesto, place the roasted pumpkin, peeled chestnuts, pumpkin seeds, grated Pecorino, sage, rosemary, garlic, egg yolk, nutmeg, honey, porcini salt and reserved pancetta fat in a blender. Add a generous drizzle of extra virgin olive oil and 1–2 tablespoons of pasta water.
6. Gradually add the infused porcini stock, along with some of the softened mushrooms, and blend until smooth and silky. Add just enough liquid to create a rich, creamy sauce that will coat the pasta without becoming too runny.
7. Add the drained pasta to the pan of pancetta and mushrooms. Remove from the heat, stir through the pumpkin pesto and toss until evenly coated, adding a splash of reserved pasta water if needed.
8. Divide between four bowls and finish with freshly grated Pecorino, crushed walnuts, roasted pumpkin seeds and a twist of black pepper. Serve immediately.