Tagliatelle with Pan-Fried Pumpkin and Red Pepper Oil - Kosher.com

Ingredients

• 1 tablespoon Tuscanini Light Olive Oil
• 3 and 1/3 cups/400 grams pumpkin or winter squash, peeled, seeded, and chopped into 1-inch/2.5-centimeter pieces
• 14 ounces/400 grams pappardelle, tagliatelle, or any other ribbon pasta
• finely grated zest and juice of 1 unwaxed lemon
• 1 and 3/4 ounces/50 grams arugula/rocket leaves
• a large handful of [cleaned and] chopped fresh flat-leaf parsley
• Gefen Salt
• Pereg Black Pepper
• 1 small red (bell) pepper, sliced
• 6 large red chiles/chillies, sliced
• 1 small red onion, sliced
• 4 cloves garlic, peeled, such as Mr. Dipz Peeled Garlic, but left whole
• 1 teaspoon cumin seeds
• 1/4 cup/65 milliliters Tuscanini Olive Oil