Deseed, peel and cut pumpkin into 2 centimetre cubes.
Cook the penne to packet directions with the pumpkin. Drain well. Mix through the Kale Pesto and the spinach. Mix the parsley, lemon rind and sunflower seeds together and sprinkle over the top to serve.
Whizz all the pesto ingredients in a blender or food processor to a coarse puree.