Serves 6

Ingredients

• Extra-virgin olive oil
• Sea salt and freshly ground black pepper
• 3 tablespoons freshly grated parmigiano-reggiano
• 1 kg pumpkin peeled, cut into 3 cm cubes
• 600g penne pasta
• 1 bunch rocket leaves

Method

Preheat the oven to 180 C.
Pour 1/4 cup of oil into a bowl and mix with some sea salt and pepper and the cheese. Toss through the pumpkin and then place pumpkin into a baking dish. Bake for 45 minutes or until tender. Cook the pasta in boiling salted water until al dente, drain and toss with the pumpkin and rocket. Drizzle with a little extra oil and serve.

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Method