pumpkin and Risoni, with silverbeet and fetta

yummo!! I thought this one up for lunch!

1/2 a jap pumpkin, small cubes.
1/2 bunch of silverbeet
3 stalks of eschallots
2 small blocks of fetta
4 cloves of garlic
juice of 1 1/2 lemons
pepper and salt to taste
4 tbs extra virgin olive oil
500gms risoni pasta

Cook the pumpkin till done. lightly steam chopped silverbeet. Crumble in fetta.
crush and finely chop garlic cloves, thinly slice eschallots. combine garlic, eschallots, salt, pepper, olive oil and lemon juice.

Cook risoni till al dente, rinse well in cold water. Add to pumpkin mix, pour garlic lemon oil mix on top.

Mix till well combined.

Serves a shiteload of people, and goes well with a nice white wine.