Ingredients:

• 200g spaghetti
• 3 Tbsp extra virgin olive oil
• ½ tsp dried chilli flakes
• 1clove garlic finely minced
• ½ bunch rocket
• 300g pumpkin chopped into large bit size pieces
• 40g parmesan finely grated
• Juice of 1 lemon
• Salt and pepper

Method:

1. Pre heat the oven to 180c.
2. Put a pot of salted water (the water should taste like salt water) on to boil.
3. Toss the pumpkin in 1Tbsp of oil sprinkle with a good pinch of salt and pepper and put in the oven to roast for about 20minutes.  Until golden and very tender all the way through.
4. Following the cooking instructions on the packet for the pasta when the pumpkin has this amount of cooking time remaining, put your pasta into the boiling water and cook.
5. While your pasta  and pumpkin are cooking in a large bowl  mix together  remaining oil, lemon juice, chilli, garlic, parmesan and a good pinch of salt and pepper.  Taste and add more lemon, chilli salt and pepper to suit tastes if needed.
6. When the pasta is cooked drain and add to the bowl.
7. Add the pumpkin and rocket.
8. Mix together well and serve.

Notes:

• Prep can be done once the pumpkin is in the oven reducing the time this dish will take to 20minutes.