Cook the pasta in a large saucepan of boiling salted water for 12 minutes or until just tender. Drain. Return to the pan.
Meanwhile, heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook the pumpkin and half the garlic, stirring, for 5 minutes or until lightly browned. Add water. Reduce heat to low and cook, partially covered, for 5-7 minutes or until pumpkin is tender.
Using a food processor, process the rocket, basil, pine nuts, cheese, lemon juice and remaining oil and garlic until almost smooth. Season with salt and pepper.
Add the spinach, pesto and sauteed pumpkin to the pasta and toss gently to combine. Serve.