Cherry tomato, chilli gremolata and pumpkin pasta salad

Viva 7/7/2010

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Amanda Laird

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400 g	Pumpkin, (peeled and diced)
1	Olive oil
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.