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Pasta with Pumpkin Seed Pesto

Pasta with Pumpkin Seed Pesto
744
calories
Calories
30 min.
Preparation
moderate
Difficulty

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.