Pasta with Pesto and Pumpkin
8,8 / 10
- 125 grams flat leaf parsley
- 1 garlic clove
- 40 grams grated Parmesan
- 125 milliliters sunflower oil
- 200 grams Pumpkin
- ½ onion
- 2 tsps vegetable oil
- 1 splash apple cider vinegar
- ⅛ l water
- 2 dried Tomatoes in oil
- 2 tsps Pumpkin seed
- 200 grams Spaghetti
- 20 grams Parmesan (whole)
How healthy are the main ingredients?PumpkinparsleyParmesanParmesanPumpkin seedapple cider vinegar
Rinse the parsley, shake dry and pluck leaves. Peel the garlic and coarsely chop. Puree the parsley with garlic, parmesan and oil. Puree until it makes a sauce, then season with salt and pepper.
Drain the tomatoes and cut into strips.
Peel the onion and dice. Cut the pumpkin flesh into large cubes. Heat the oil in a pan, sauté the onion until soft, add the pumpkin and cook briefly. Deglaze with apple cider vinegar and season with salt. Add water, cover and simmer for about 25 minutes.
Cook the spaghetti until al dente in salted water.
To serve, arrange the spaghetti and pumpkin cubes on plates. Add the parsley sauce on top and sprinkle with pumpkin seeds and tomato strips. Slice parmesan with a vegetable peeler (truffle slicer) and serve.