Step 1

Preheat oven to 220°C. Place the pumpkin on a baking tray. Combine the oil, vinegar and honey in a small bowl. Season. Pour half the oil mixture over the pumpkin. Toss to combine. Roast, stirring halfway through cooking, for 20 minutes or until golden and tender.

Step 2

Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Refresh under cold water. Drain.

Step 3

Place the pasta, pumpkin, ricotta, spring onion, pine nuts, parsley and basil in a large bowl. Pour over remaining oil mixture and season. Toss gently to combine.