Pasta with Pumpkin Seed Pesto
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
744
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 744 kcal | (35 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 33.3 g | (29 %) | ||
| Carbohydrates | 88 g | (59 %) |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 1 handful parsley and Basil
- 2 garlic
- 2 tablespoons lemon juice
- 3 tablespoons sunflower oil
- 3 tablespoons Pumpkin seed oil
- 50 grams Pumpkin seed
- 40 grams Ricotta cheese
- 40 grams pecorino romano
- Salt and freshly ground pepper
- 500 grams Pasta
- 2 tablespoons olive oil
- Basil (for garnish)
How healthy are the main ingredients?
PastaPumpkin seedRicotta cheesepecorino romanoPumpkin seed oilolive oilPreparation 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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