Cherry tomato, chilli gremolata and pumpkin pasta salad
|400 g||Pumpkin, (peeled and diced)|
|1||Salt & freshly ground pepper, (to season)|
|1 punnet||Cherry tomatoes|
|250 g||Pasta spirals, (wheat and gluten free)|
|100 g||Pine nuts|
|1||Bird's eye chilli|
|1 clove||Garlic, (large)|
|1 handful||Flat leaf parsley, (or half a cup)|
|1||Lemon, (zest of or approximately 3 tsp)|
- Preheat oven to 200 degC. Put a large saucepan of salted water on to boil. Toss the pumpkin in olive oil and season. Spread on a tray and cook for 30 minutes, let cool.
- Repeat the process with the tomatoes but only cook for 15 minutes or until they just begin to collapse. Cook the pasta according to the packet instructions, drain and cool.
- Remove the seeds from the chilli if you prefer less heat. Chop finely along with the garlic, parsley and lemon zest then mix together.
- Combine the pumpkin, pasta, tomatoes and pinenuts then put into a serving bowl and sprinkle generously with the gremolata.