Method
Bring a large pot of salted water to a boil with a drizzle of olive oil.
In a large sauté pan, add a drizzle of olive oil and the Tomato Achaar. Cook for 30 seconds, then add the onion. Sauté until softened, about 2 minutes. Add the pumpkin and keep stirring so it cooks evenly.
While the pumpkin cooks, drop the linguine into the boiling water and cook according to the package directions.
When the pumpkin is fork-tender and the pasta is done, transfer the pasta directly into the pan with the pumpkin. Add about 1/4 cup of the pasta water and toss everything together until the pasta is coated. Add more water if needed (up to about 3/4 cup) to create a light sauce.
Stir in most of the chopped mint and mix well. Serve in bowls, topped with almond parmigiana, the reserved mint, and and extra Tomato Achaar, if desired.
