Pasta le Pesto Pumpkin

For the pumpkin pesto: Roast the pumpkin seeds in a pan without fat, take them out of the pan and let them cool. Halve the pumpkin, remove the seeds with a spoon, quarter and cut into large pieces with the skin .

Braise the pumpkin and garlic in 2 tablespoons of rapeseed oil, season with salt and pepper. Add 100 ml of water, cover and simmer over a mild heat for 10 minutes, then allow to cool completely.

Grate the Parmesan, add the pumpkin seeds, lemon zest and lemon juice to the pumpkin and chop everything with the blender. Stir in 3 tablespoons of oil. Fill pumpkin pesto into twist-off glasses (I had different sizes 1 + 200 ml, 1 + 250 ml and 1 + 500 ml), cover with a little oil and store in the refrigerator for a maximum of 1 week.

Cook the pasta in plenty of salted water according to the instructions on the package. Drain and collect 200 ml of pasta water. Put 1 glass (200 ml) pumpkin pesto, pasta and pasta water in a pan and mix everything well. Arrange the pasta with the pumpkin pesto on plates, sprinkle with pepper and serve with a little Parmesan.