Ingredients
Scale
- 12 oz (340g) Penne, Fusilli, or your favorite pasta shape
- 1 cup raw pumpkin seeds (pepitas)
- 2 cups fresh basil leaves, firmly packed
- 2 cloves garlic, peeled
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sea salt (plus more for pasta water)
- 1/4 teaspoon black pepper
- Optional: Red pepper flakes for a bit of heat
Instructions
- Toast the Pumpkin Seeds: Place the raw pumpkin seeds in a dry skillet over medium heat. Toast them for 3 to 5 minutes, tossing frequently, until they become fragrant and start to “pop” slightly. Remove them from the heat immediately and let them cool for a few minutes. Toasting brings out a rich, nutty aroma that defines the pesto.
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water. This liquid is the secret to getting the sauce to coat the noodles perfectly.
- Blend the Pesto Sauce: While the pasta cooks, add the toasted pumpkin seeds, garlic, and fresh basil to a food processor. Pulse until everything is finely minced. Add the Parmesan cheese, lemon juice, salt, and pepper. With the motor running on low, slowly drizzle in the olive oil until the sauce reaches a smooth, creamy consistency.
- Combine and Toss: Drain the pasta and return it to the pot. Pour the pumpkin seed pesto over the warm noodles. Add a splash of the reserved pasta water and toss everything together over low heat until the sauce is glossy and evenly distributed. The heat will melt the cheese slightly, creating a luxurious coating.
- Plating: Transfer the pasta to bowls. Garnish with a few extra toasted pumpkin seeds, a sprinkle of fresh basil leaves, and an extra grating of Parmesan cheese. Serve immediately while hot and fragrant.
- Cook Time: 20 minutes