Tagliatelle with Pan-Fried Pumpkin & Red Pepper 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.