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Pumpkin pasta

Fruit and vegetables

1 small pumpkin
2 sprigs rosemary
1 clove garlic
1 shallot
2 tsp chopped flatleaf parsley
½ lemon, juice only

Tins, packets and jars

340g/12oz pasta such as conchiglie (large shells)
1 tsp Dijon mustard

Cooking ingredients

salt and freshly ground black pepper

Dairy, eggs and chilled

140ml/5fl oz carton double cream
30-55g/1-2oz butter
grated Parmesan (or similar vegetarian hard cheese), to serve

Other

150ml/¼ pint white wine

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