Tortellini with Pumpkin, Artichoke Hearts and Pecorino

This is an easy recipe from Lou Seibert Pappas's A Harvest of Pumpkins and Squash. We had some cheese confusion at our house and the Hub ended up adding queso fresco instead of the pecorino. Queso fresco is very mild, and I think the pecorino would have enhanced  the dish, but it was still good. We always have the option of having the leftovers again the next night or me eating it for lunch and everyone wanted to have it again. So simple, so healthy and so good tasting - doesn't get any better than that.

Tortellini with Pumpkin, Artichoke Hearts and Pecorino

12 ounces tortellini
1 lb diced pumpkin
1 tsp dried thyme
salt & pepper
1 cup red cherry tomatoes, halved
6 ounces marinated artichoke hearts, cut into 1/2 inch chunks
1/3 cup olive oil
1/3 cup freshly grated Pecorino Romano cheese
1/2 cup toasted pumpkin seeds

Toss pumpkin with 1 tbsp olive oil, thyme and salt & pepper and roast at 425 until done, about 30 minutes.

Bring a large saucepan 3/4 full of lightly salted water to a boil. Add the tortellini and cook until al dente, 10 to 12 minutes.

Drain the pasta and turn out into a warmed bowl. Add the pumpkin, tomatoes, artichoke hearts, oil and cheese. Toss to mix, and sprinkle with the nuts. Serve at room temperature  or refrigerate until serving time.