PUMPKIN PESTO PASTA

Preparation

Peel and cut into small chunks the pumpkin or squash. Grate the garlic cloves.

Method

1. 1 Heat the oven to 190°C/170°C fan/gas 5.
2. 2 Put the pumpkin into a baking dish, drizzle with 2 tbsp olive oil and roast for 30 minutes.
3. 3 Spread the pumpkin seeds on a baking tray and bake for 6 minutes.
4. 4 Allow to cool.
5. 5 For the pesto, use a pestle and mortar to work the pumpkin seeds, basil, parsley, 4 tbsp olive oil, pumpkin seed oil, garlic and a pinch of salt into a paste.
6. 6 Grate 30g pecorino and stir it into the pesto with the lemon juice.
7. 7 Meanwhile, cook the pasta according to the pack instructions, reserving a little cooking water before draining.
8. 8 Return the pasta to the pan, add the pesto and enough cooking water to loosen the mixture.
9. 9 Toss through the pumpkin.
10. 10 Divide among 4 serving plates and top with 20g pecorino shavings, rocket leaves and a drizzle of pumpkin seed oil.