John Myers
Pasta with Pumpkin Pesto
The perfect pasta with pumpkin pesto recipe with a picture and simple step-by-step instructions.
- 3 tbsp Pumpkin seeds
- 1 medium size Hokkaido pumpkin
- 2 Garlic cloves
- 6 tbsp Rapeseed oil
- 150 g Freshly grated Parmesan
- 1 tsp Grated lemon peel
- 1 tsp Lemon juice
- Salt and pepper
- 200 g Linguine
- 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.
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