Juice the pumpkin, ginger, green chilli through a vegetable juicer. Do not strain.
Blanche the pasta in boiling salted water for 12 minutes. Refresh in cold water.
Dice the pumpkin into ¾cm dice and blanche in boiling salted water until tender.
Toast the pumpkin seeds off until golden using a small amount of olive oil and salt.
Place 3tbsp of brown butter in a saucepan along with 100g of Orrechietti pasta. Once the pasta is hot and coated in the butter add the Pumpkin dice and seeds. Add the Pumpkin juice, once the juice has emulsified with the brown butter it will thicken, if the Pumpkin and brown butter sauce is not quite thick enough add a knob of butter until it reaches the correct consistency.
Finish the pasta with the chopped parsley, sage and shavings of Berkswell cheese.
Finally add a few leaves of deep fried sage leaves and grated lemon zest.