I do this recipe if i have pumpkin soup left over. It is especially good for anyone with tomato intolerances. I roast the pine nuts and put it aside. I chop up the garlic fine, grate the zucchini, cut finely the spring onion, parsley, basil and celery. I put them in the warming oil and cook for a few minutes then i add the pepper and the pumpkin soup. I bring to boil and then let it simmer on a low heat. I add the pine nuts. I then cook the pasta and strain it and then add it to the pasta sauce before serving. A lovely, quick, low allergy meal. you could add goats cheese but certainly did not need it.