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Pasta with Pumpkin Pesto

5 from 5 votes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 415 kcal

Ingredients
 

  • 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

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 415kcalCarbohydrates: 20.4gProtein: 13.4gFat: 31.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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