Pumpkin seed and herb pesto with spaghetti

Ingredients for 2 servings:

• 1 bunch of parsley
• 1 clove(s) garlic
• 2 tbsp pumpkin seeds (approx. 15 g)
• 40 g Parmesan
• 2 tbsp pumpkin seed oil
• 2 tbsp oil (sunflower oil)
• 200 g pasta (wholemeal / spaghetti)
• Salt
• pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash the parsley, drain, and pat dry. Pick off the leaves. Peel and finely chop the garlic cloves. Roast the pumpkin seeds in a pan until dry. Grate the cheese. Set aside some cheese for sprinkling. Place the cheese, parsley, garlic, pumpkin seeds, and a pinch of salt in a tall mixing bowl with a splash guard and finely chop everything using an immersion blender (a food processor also works). Gradually add the pumpkin seed oil and sunflower oil. Season generously with pepper. Cook the spaghetti until al dente. Reserve 1 tablespoon of the cooking water and stir it into the pesto. Mix the spaghetti with the pumpkin seed pesto. Sprinkle with the remaining cheese and enjoy. Store in a tightly sealed jar with a screw cap and cover with oil and refrigerate for about two weeks. The pesto is best served fresh. Tip: Instead of sunflower oil, you can also use just pumpkin seed oil (4 tablespoons). It is rich in polyunsaturated fatty acids and has a slightly nutty flavor.