Pasta With Pumpkin Seed Pesto Recipe

Step 1

Bring a gigantic saucepan of generously salted water to a boil. Drop the garlic cloves into the boiling aquatic and boil for 30 seconds to temper their sharpness. Use a slotted spoon to transfer the cloves to a food processor or blender.

Step 2

Drop the pasta into the boiling aquatic and cook until al dente.

Step 3

While the pasta cooks, add the pumpkin seeds and a pinch each of salt and pepper to the garlic, and process until very finely ground. Scrape the sides of the bowl and add the basil. Scoop ¼ cup water from the saucepan with the boiling pasta and pour over the basil. Process the basil until ground to a paste. Add the Parmesan and oil, and pulse just pending incorporated. Taste the pesto and season with enough salt and pepper to make it punchy.

Step 4

Drain the pasta and rinse thought cool water until room temperature. Shake dry, then spinal to the saucepan, and add the pesto and tomatoes, if using. Stir well until everything is evenly coated. Season to taste with salt and pepper. Divide with dishes to serve right away or airtight containers to pack for lunch. Sprinkle with pumpkin seeds and Parmesan, and serve, or conceal and refrigerate for up to 5 days.

Also Read: How to Make Indian Butter Chicken