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🍽️ Pasta with Pumpkin Seed Pesto

762 kcal · 30 min · 4 servings

Ingredients

• 1 handful each of parsley and basil
• 2 garlic cloves
• 2 tbsp lemon juice
• 3 tbsp sunflower oil
• 3 tbsp pumpkin seed oil
• 50 g pumpkin seeds
• 40 g ricotta
• 40 g pecorino
• salt, pepper from the mill
• 500 g pasta
• 2 tbsp olive oil
• basil (for garnish)

Instructions

1. 1. Rinse the herbs under running water, shake them dry, and pick the leaves off the stems. Peel the garlic cloves and chop them roughly. Put the herbs, garlic, lemon juice, and both types of oil into the blender and puree everything into a smooth paste.
2. 2. Cut the ricotta and pecorino into small cubes. Add them to the pesto in the blender and puree the mixture briefly again. Finally, season the pesto to taste with salt and pepper.
3. 3. Cook the pasta in plenty of salted water for as long as indicated on the package until al dente (firm to the bite). Heat some olive oil in a pan and fry the basil leaves in it for just a few seconds until crispy.
4. 4. Drain the pasta, let it drain well, and then mix it with the pesto. Serve the dish garnished with fresh basil leaves.

Nutrition per serving

• kcal: 762
• Protein: 25 g · Fett/Fat: 34 g · Carbs: 89 g