Roast Pumpkin and Rocket Pesto Pasta with Kalamata Olives

Steps

1. oven to 230°C. Bring a large pot of salted water to the boil. Line an oven tray with baking paper.
2. Toss pumpkin and onion with a drizzle of oil on prepared tray. Season with salt and roast for 12 minutes to start with. Add courgette to tray, toss to combine and roast a further 5 minutes, until all vegetables are tender.
3. Thinly slice semi-dried tomatoes and dice first measure of feta 1cm. Set both aside.
4. Shake spaghetti to separate strands and cook in pot of boiling water for 2-3 minutes, until just tender. Scoop out ¼ cup pasta water and reserve before draining pasta. Return pasta to pot and toss with pesto and reserved pasta water until coated well.
5. Add roasted vegetables, semidried tomatoes, olives, first measure of feta and spinach to pot with pasta. (Transfer to a large bowl if your pot is not big enough). Toss all gently to combine and season well with freshly ground pepper.
6. divide roast pumpkin and rocket pesto pasta between bowls. Crumble remaining feta on top and sprinkle with a pinch of chilli flakes (if using).