1/2 tbsp extra virgin olive oil, plus extra to serve
1/3 cup Grana Padano, freshly grated
4 sprigs fresh rosemary
1 packet San Remo Casarecce pasta
Preheat a fan forced oven to 180 degrees Celsius.
Coat the flesh side of the pumpkin with extra virgin olive oil and season with the salt and pepper and place cut side down on a lined baking tray. Scatter the sprigs of rosemary around the tray. Bake the pumpkin for 45 minutes or until the pumpkin is soft and provides no resistance when a knife is inserted. Allow the pumpkin to cool for 10 minutes once removing from the oven.
Remove the leaves from the rosemary sprigs, discarding the stems and reserving the leaves for garnish.
Meanwhile cook pasta to according to packet instructions.
While the pasta is cooking, using a fork scoop out the flesh of the pumpkin into a large saute pan and mash into a rough paste. Loosen the mashed pumpkin with a little of the pasta water.
When the pasta is cooked, transfer to it to the pumpkin mix and toss the pasta well until completely covered.
Season the pumpkin pasta with freshly cracked pepper, rosemary leaves and freshly grated Grana Pandano.