Linguine with Pumpkin, Rocket and Roasted Walnuts

Preheat oven to 440ºF (225ºC).

Mix pumpkin with olive oil and spread on a baking sheet. Roast about 20 minutes until golden brown. Transfer 1/3 of the pumpkin into a bowl for the sauce.

Preheat a big pot of water and boil pasta according to the cooking instructions on the package, usually about 12 minutes until al dente.

For the sauce, use reserved 1/3 of the roasted pumpkin and add the rest of the ingredients for the sauce. Blend everything well with an immersion blender.

Preheat a big pot or big skillet with olive oil. Add garlic and rocket and fry for about 1 minute. Add cooked pasta, sauce, and the rest of the roasted pumpkin. Stir everything well.

Before serving, adjust taste. Plate the linguine and sprinkle with walnuts.