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Cherry tomato, chilli gremolata and pumpkin pasta salad
( SERVES 4 )

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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 clove	Garlic, (large)
1	Bird's eye chilli
1	Lemon, (zest of or approximately 3 tsp)
1 handful	Flat leaf (Italian) parsley, (or half a cup)

Preheat oven to 200C. 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.