2 x large oven trays, large 2lt saucepan and colander

2 tbsp olive oil
300g pumpkin
1 brown onion
3 garlic cloves
100g feta
100g small tomatoes
2 lemons, squeezed
1 tbsp pumpkin seeds
250g FREEE Organic Green Pea Penne
salt and pepper

180°C, Fan 160°C, 350°F, Gas 4

Pumpkin, Tomato and Feta

1. Pre-heat the oven for 20 minutes.
2. Measure the oil onto a large oven tray.
3. Peel and chop the pumpkin into 12mm/½” cubes.
4. Transfer the pumpkin cubes to the baking tray, turn them in the oil and bake for 15 minutes.
5. Slice the onion and dice the garlic cloves.
6. Remove the pumpkin from the oven, scatter the onions and garlic over the top and stir to combine. 
7. Return the pumpkin to the oven and bake for another 5-7 minutes until soft. 
8. Cut the feta and tomatoes into 12mm/½” cubes and set aside.
9. Squeeze the lemons. 
10. Spread the pumpkin seeds out on another baking tray and cook for 5 minutes until golden and starting to pop.

Cooking Green Pea Penne Pasta

1. Three-quarter fill a large 2lt saucepan with water.
2. Add a little salt and bring it to a rapid, rolling boil. 
3. Add the pasta and stir to avoid it sticking.
4. Boil uncovered for 7 minutes. 
5. Carefully remove a piece of pasta and cut it with the side of a fork. If the pasta resists, continue to boil and repeat the fork test every minute until it is ‘al dente’ and just cuts through the pasta.
6. Drain the pasta into a colander over the sink. 
7. Return the pasta to the cooking pan.

Green Pea Penne Pumpkin and Feta

1. Add the cooked pumpkin cubes, chopped feta and tomatoes to the pan. 
2. Pour on the lemon juice, season with salt and pepper and stir gently to combine.
3. Scatter the pumpkin seeds over the top and serve immediately.