Pesto Pasta

This is our favourite pasta (aside from Phil's obsession with Spag Bol, that is). I forget exactly where the inspiration came from, it was a magazine recipe I saw a while back that prompted me to add butternut to pasta dishes. What a heavenly mix. We normally use roasted butternut chunks, but last night's dish used left-over roast veggies.

Ingredients:

Your favourite pasta (we normally use fusilli)
A few slices of crispy Pancetta (or bacon)
Cubed roasted butternut (peel & cube butternut, place in oven tray with olive oil, salt, pepper and a trickle of honey - roast for +- 40 mins in medium oven)
A few tbsp of pesto (we've used different kinds, not just basil pesto)
Parmesan

Method:

Cook the pasta according to the instructions, drain and return to pot. Drizzle with olive oil and season. Stir in the pesto and chuck in all the other ingredients, mixing gently to coat in the pesto. Serve with lashings of grated Parmesan on top, and enjoy! Another variation we've tried is using cubes of grilled aubergines instead of butternut, using an aubergine pesto and adding some cubed feta to the dish. Also nice!