Roast Pumpkin, Aparagus & Pine Nut Pasta

Method

1. Heat your oven to 180°C/350°F/Gas 4.  Chop the pumpkin into 2-3cm cubes and coat in only 1 teaspoon of the oil and a pinch of sea salt.  Place on a lined baking tray and bake for 20-30mins until tender.
2. In the meantime, bring a small pot of water to the boil for the fettuccine, and heat a small frypan for the pine nuts to a low heat.  Toast the pine nuts in the frypan, careful not to leave for too long or they may burn. Set them aside for later.
3. Turn the frypan heat up to medium, add the other teaspoon of oil and once heated add the French shallot.  Cook for a few minutes then add the garlic, stirring for another minute.  Take off the heat. 
4. Add the pasta to the boiling water, and cook as per instructions.  During the last 2 minutes of cooking, add the asparagus to the boiling pasta.  Then drain cooked pasta and asparagus and run under cold water, and drain well.  This process will stop the cooking of both so that they don’t become mushy.
5. Once the pumpkin is ready and out of the oven, put the frypan with the onion mix back onto the heat, add the well-drained pasta and asparagus and heat it all together.  Add the pine nuts and pumpkin and stir through gently over the heat.  Serve in a bowl and add a big squeeze of fresh lemon juice. 
6. Optional toppings:  Fried sage leaves or some fresh parsley, a teaspoon of nutritional yeast flakes, extra salt and pepper.