cook some pasta of your choice al dente. in the meantime roast some pumpkin with olive oil, sea salt and chilies. cut up a fennel bulb and sun dried tomatoes. also the fennel green tastes lovely, don’t throw it away, it’s a nice addition to the pasta salad. also roast some cashew nuts in a separate pan. let everything cool down and mix it together. add a bit of lemon juice and some more olive oil, and ready is the pasta salad!