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Pasta with Pumpkin Seed Pesto

Pasta with Pumpkin Seed Pesto

744

calories

Calories

30 min.

Preparation

moderate

Difficulty

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Ingredients

for 4 servings

1 handful parsley and Basil leaf

2 Garlic cloves

2 tablespoons Lemon juice

3 tablespoons Sunflower oil

3 tablespoons Pumpkin seed oil

50 grams Pumpkin seeds

40 grams Ricotta cheese

40 grams Pecorino cheese

Salt and freshly ground pepper

500 grams Pasta

2 tablespoons Olive oil

Basil leaf (for garnish)

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Preparation steps

1

Rinse the herbs, shake dry and pluck the leaves. Peel the garlic and coarsely chop. Purée the herbs, garlic, lemon juice and oil.

2

Cut the ricotta and pecorino into pieces. Add to the pesto along with the pumpkin seeds and purée. Season with salt and pepper.

3

Meanwhile, cook the pasta in boiling salted water until al dente. Heat the olive oil in a large saucepan and fry the basil leaves for a few seconds.

4

Drain the pasta and toss with the pesto. Serve garnished with crispy basil leaves.

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