John Myers
Contents
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Ingredients
- 250 g Pasta
- 5 tablespoon Pumpkin seeds
- 2 finger-thick slices Butternut squash
- 1 Clove of garlic
- 1 Chilli fresh
- 1 bunch Arugula
- 1 Clementine fresh
- 2 tablespoon Styrian pumpkin seed oil
- 5 tablespoon Extra virgin olive oil
- 0,5 teaspoon Peppercorns pink
- 50 g Pecorino
- Salt and pepper
Instructions
- Cook the pasta according to the instructions on the packet.
- Peel the pumpkin and cook until soft. Roast the pumpkin seeds in a pan without fat until they start to smell. Let cool down. Squeeze the clementines. Wash the rocket, shake dry and remove the stalks. Cut the pecorino into large pieces.
- Process all ingredients into a pesto in the food processor. Season to taste with salt and pepper.
- Place the pasta on preheated plates and mix with the pesto. Tastes warm and cold.
- Leftover pesto can be stored in the refrigerator for a day or two. It also tastes good as a bread spread with toasted bread.
Nutrition
Serving: 100gCalories: 438kcalCarbohydrates: 12.1gProtein: 10.3gFat: 39.1g
