Tagliatelle with Pan-Fried Pumpkin and Red Pepper Oil

Name: Tagliatelle with Pan-Fried Pumpkin and Red Pepper Oil
Total time: 60 min
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

www.kosher.com

The pumpkin makes this a wonderfully warming pasta dish for a cold winter’s evening.

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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