Spaghetti with Pumpkin and Pesto
The B vitamins from the Hokkaido pumpkin are important for the nervous system and for the whole metabolism; the vitamin A, which is also contained, is particularly good for beautiful skin and strengthens the eyesight. The high proportion of plant dyes makes the pumpkin a cell protection wonder.
The spaghetti with pumpkin and pesto also taste great as a salad and make the barbecue buffet a little more colourful. Instead of macadamia nuts you can also use pine nuts or hazelnuts.
Toast macadamia nuts in a hot pan for the pesto. Allow to cool and chop. Rinse arugula, spin dry and chop fine. Stir in lemon juice, lemon zest, honey and about 3 ounces of oil. Chop cranberries. Crumble apple chips. Mix cranberries and apple chips into pesto. Season to taste with salt and chili powder.
Boil spaghetti in salted water until al dente.
Rinse pumpkin and clean inside (does not have to be peeled). Chop into small cubes. Peel garlic and chop fine. Sauté garlic and pumpkin in remaining oil in a hot pan for 3 to 4 minutes while stirring. Add a little pasta water to deglaze the pan and cook an additional 5 minutes until tender. Season with salt. Add pasta to pan and stir together. Arrange on plates and serve pesto on top.