Ingredients400g pumpkin, chopped into little bitties (c. 2cm)
Zest & Juice of one lemon
Large handfull of wild rocket
Half pack of Thick ribbon (i.e. fettucini) pasta
Red Pepper Oil
1 sm. red capsicum, sliced
6 wee red chilies, sliced
1 med. red onion. sliced
4 garlic cloves (peeled but whole)
1 teaspoon cumin seeds
65 ml olive oil
1/ Preheat oven to c. 180deg. In baking dish put capsicum, chilies, onion, garlic, cumin seeds & coat with 2 Tablespoons of the oil. Cook in the oven for about an hour (turning often). Transfer into food processor (while still hot) and wizz around with remaining oil until smooth.
2/ Heat some olive oil in a frying pan and set on a high heat. Add pumpkin and cook (turning often) until each peice is golden brown all over.
3/ Cook pasta, drain well and mix in large bowl with 2-3 Tablespoons of the red pepper oil. Add the cooked pumpkin, lemon zest/juice, rocket and parsley (if you feel so inclined). Season with salt and pepper. SERVE
Red pepper oil remaining will keep for one week in fridge. Add to soups/use as relish/etc.
