Tagliatelle with Pan-Fried Pumpkin & Red Pepper Oil
.
Yield
4 servingsPrep
16 minCook
70 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
| Red pepper oil | |||
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
light |
|
| 4E+2 | grams |
pumpkin
or winter squash, peeled, deseeded and chopped into 2-3cm pieces |
|
| 4E+2 | grams |
tagliatelle
or any other ribbon pasta |
* |
| 1 | each |
lemon
unwaxed, finely grated zest and juice |
|
| 5E+1 | 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 |
*
|
| Red pepper oil: | |||
| 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 |
|
| 5 | ml |
cumin seeds
|
|
| 65 | millilitres |
olive oil
|
*
|
Directions
Preheat the oven to 180°C.
Put the red pepper, chillies, onion, garlic, cumin seeds and 2 tablespoons of the olive oil in a roasting tray.
Cook in the preheated oven for 1 hour, turning often.
Transfer the contents of the roasting tray to a food processor while still hot.
Add the remaining oil and whizz until smooth. Let cool, then pour the mixture into a clean and dry screw-top jar.
Heat the light olive oil in a frying pan set over high and add the pumpkin.
Cook for 10 minutes, turning often, until each piece is golden brown all over.
Meanwhile, cook the pasta according to the packet instructions and drain well.
Put it in a large bowl and add 2 to 3 tablespoons of the red pepper oil.
Add the cooked pumpkin, lemon zest and juice, rocket and parsley and toss to combine.
Season well with salt and pepper and serve immediately.
