Cut the date tomatoes in half. Pluck the basil leaves and parsley leaves from the stems. Finely puree with Parmesan (20gr), pumpkin seeds, rapeseed oil, salt and pepper with a blender. Fill into 2 glasses with about 250 ml content and close.

Cook the pasta in plenty of salted water according to the instructions on the package. Drain the pasta and collect some pasta water. Put the pasta in a saucepan, stir in with a little pasta water and 2-3 tbsp pesto.

Arrange the pasta with tomato pesto on plates and serve sprinkled with Parmesan cheese.