Instructions: Place pumpkin onto a baking tray and drizzle with a little olive oil. Scatter over the thyme leaves, and place into a preheated 350F (180C) oven for 20-25 minutes.
Meanwhile, heat olive oil in a frying pan, add eshallots and cook until crisp and caramel in colour. Drain on absorbent paper, and set aside until required. Repeat the same process with the capers.
Set aside half the rocket lettuce.
With the remaining half, plunge into boiling salted water for 20-30 seconds. Squeeze out as much liquid as possible from the blanched rocket, and whilst hot, place in a food processor and blend with olive oil and seasoning.
To serve, heat a 1/4 cup of the rocket oil in a frying pan until hot, add the roasted pumpkin pieces and toss to combine.
Add the cooked pasta, rocket leaves and fried capers, and season with salt and cracked pepper.
Place pasta into a warm bowl, and scatter with fried eshallots and Parmesan cheese.
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