Pumpkin Seed Pesto over Pasta

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 cup raw hulled pumpkin seeds (pepitas)
• 2 cups packed fresh basil leaves
• 1/2 cup fresh parsley leaves
• 2 garlic cloves
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 12 oz dried pasta (spaghetti or linguine)
• 1/2 cup reserved pasta water
• 2 tbsp toasted pepitas for garnish

Instructions

1. 1Bring a large pot of well-salted water to a rolling boil for the pasta while you build the pesto.
2. 2Toast the pepitas in a dry skillet over medium heat for 4 to 6 minutes, shaking often, until they smell nutty and a few begin to pop; cool slightly.
3. 3Add the cooled toasted pepitas, basil, parsley, garlic, Parmesan, lemon juice, salt, and pepper to a food processor.
4. 4Pulse several times to chop, then with the motor running drizzle in the olive oil until the pesto is thick, creamy, and flecked with green.
5. 5Taste and adjust salt or lemon so the nuttiness of the seeds shines without tasting flat.
6. 6Cook the pasta according to package directions until just al dente, then scoop out pasta water before draining.
7. 7Return the drained pasta to the warm pot off the heat and spoon in most of the pumpkin seed pesto.
8. 8Toss vigorously, adding splashes of hot pasta water until the sauce coats every strand in a silky emerald layer.
9. 9Divide among bowls, top with a spoonful of remaining pesto, and finish with extra toasted pepitas for crunch.
10. 10Serve immediately while the pasta is hot and the seeds still snap against the creamy sauce.