1.) Cook pasta according to packet directions – ie. large saucepan full of salted, boiling water.
2.) Add peas and mint to the cooking water a couple of minutes before the pasta has finished cooking. Drain and return to the saucepan.
3.) Add 1/2 tbpsn of oil, salt & pepper and pumpkin to a bowl and combine. Place on the sandwich press (or in a large saucepan) and cook for approx 8-9 minutes until cooked.
4.) Remove pumpkin from the press and add the haloumi. Squeeze half the lemon juice over the cheese and cook for 1-2 minutes until brown and starting to melt.
5.) Cut the pumpkin and haloumi into bite sized chunks and add to the pasta.
6.) Add arugula, 1/2 tbspn olive oil, the juice of the other half of the lemon, pine nuts and stir well to combine. Check the seasoning and, if necessary, add a little more salt & pepper. Serve in a big bowl.
(To adapt for 2 servings, double all ingredients)
