Cherry tomato, chilli gremolata and pumpkin pasta salad

Cherry tomato, chilli gremolata and pumpkin pasta salad. Photo / Babiche Martens

Serves 4-6

400g pumpkin, peeled and diced
Olive oil
Salt and pepper
1 punnet of cherry tomatoes
250g wheat and gluten free pasta spirals
100g pinenuts, toasted

Gremolata
1 red bird's eye chilli
1 large clove garlic
1 handful flat leaf parsley, or 1/2 a cup
Zest of one lemon or approximately 3 tsp

1 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.

2 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.

3 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.