RecipesPumpkin Seed Pesto Spaghetti
- Prep time
- Cook time
- Preheat oven to 180°C.
- Add pumpkin seeds and garlic to a lined baking tray and toast in oven for 8-10 minutes, or until golden and fragrant. Remove from oven and set aside.
- Combine toasted pumpkin seeds, parmesan cheese, basil, parsley, garlic, lemon juice and Organic Mountain Pumpkin Seed Oil to a food processor with a good pinch of sea salt. Blitz until smooth, tasting and adjusting seasoning to your taste.
- Meanwhile, bring a large pot of salted water to boil over medium-heat. Add spaghetti and frozen peas to pot and cook for 10-12 minutes, or until pasta is al dente (just right with a slight bite).
- Once pasta and peas are cooked, drain, reserving ¼ cup pasta water in the pot. Return pasta and peas to pot and stir through enough Pumpkin Seed Pesto to generously coat the pasta. Divide into bowls and top with cherry tomatoes and fresh basil.