Tagliatelle with Pan-Fried Pumpkin and Red Pepper Oil

• 1 tablespoon olive oil light
• 400 grams pumpkin or winter squash, peeled, deseeded and chopped into 2-3cm pieces
• 400 grams tagliatelle or any other ribbon pasta
• 1 each lemon unwaxed, finely grated zest and juice
• 50 grams arugula (roquette) leaves, wild
• 1 x parsley leaves 1 large handful, chopped fresh flat leaf
• 1 x sea salt to taste
• 1 x black pepper freshly ground to taste
• 1 small sweet red bell peppers sliced
• 6 large red chili peppers sliced
• 1 small red onion sliced
• 4 cloves garlic peeled but left whole
• 1 teaspoon cumin seeds
• 65 millilitres olive oil

1. Preheat the oven to 180C.
2. Put the red pepper, chillies, onion, garlic, cumin seeds and 2 tablespoons of the olive oil in a roasting tray.
3. Cook in the preheated oven for 1 hour, turning often.
4. Transfer the contents of the roasting tray to a food processor while still hot.
5. Add the remaining oil and whizz until smooth.
6. Let cool, then pour the mixture into a clean and dry screw-top jar.
7. Heat the light olive oil in a frying pan set over high and add the pumpkin.
8. Cook for 10 minutes, turning often, until each piece is golden brown all over.
9. Meanwhile, cook the pasta according to the packet instructions and drain well.
10. Put it in a large bowl and add 2 to 3 tablespoons of the red pepper oil.
11. Add the cooked pumpkin, lemon zest and juice, rocket and parsley and toss to combine.
12. Season well with salt and pepper and serve immediately.

olive oil, pumpkin, tagliatelle, lemon unwaxed, arugula, parsley, salt, black pepper, sweet red bell peppers, red chili peppers, red onion, garlic, cumin seeds, olive oil

Taken from recipeland.com/recipe/v/tagliatelle-pan-fried-pumpkin-r-49359 (may not work)