Bring plenty of water to the boil in a large saucepan. Once boiling add rock salt, we recommend 7 grams per litre of water. Drop the Farfalle in the boiling water and cook as per the instructions on the box.
GRILL THE CHICKEN
Season the chicken breast and pumpkin, then grill in a hot griddle pan.
START THE SAUCE
In a large fry pan, heat some oil and cook the onion and garlic together with the rosemary. Add mushrooms, chicken, pumpkin and Bolognese sauce, and bring to a simmer.
DRAIN THE PASTA
Drain the pasta two minutes before the suggested cooking time, saving one ladle of cooking water. Toss the drained pasta, cooking water, and green peas in with the sauce. Cook together for the final two minutes.
COMBINE AND SERVE
Mix the cherry tomatoes and Parmigiano Reggiano in with the pasta, and remove from heat. Serve with a drizzle of Extra Virgin Olive oil.
