Lemony Pumpkin Seed Pesto Pasta
This nut-free take on herby pesto is the perfect combination of bright and bitter flavor, which nicely complements hearty whole-grain pasta.
Ingredients
- 3/4 cup crushed, raw unsalted pumpkin seeds plus 2 tablespoons pumpkin seeds for garnish
- 2 tbsp tahini
- 2 tbsp nutritional yeast
- 2 clove peeled garlic
- 1/2 tablespoon lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cup fresh loosely packed basil leaves
- 1 cup loosely packed spinach leaves
- 2 to 5 tablespoons water
- 1 tsp grated lemon zest
- 1 lb whole -grain pasta
- 1/2 cup sliced cherry or grape tomatoes
- lemon wedges for serving
Nutrition
4 servingsInstructions (click to mark complete)
Into a food processor, add pumpkin seeds, tahini, nutritional yeast, garlic, lemon juice, salt, and pepper
Into a food processor, add pumpkin seeds, tahini, nutritional yeast, garlic, lemon juice, salt, and pepper. Pulse a few times until roughly chopped. Add basil and spinach and process again. Start with a tablespoon of water and pulse again, adding additional tablespoons as needed until a smooth consistency is reached. Add lemon zest and pulse.
Cook pasta according to package instructions
Cook pasta according to package instructions. Reserve a of pasta water and then drain pasta, but don’t rinse. Return pasta to pot and toss with pesto, plus a tablespoon at a time of reserved pasta water, until pasta is desired saucy consistency.
Divide into 4 serving bowls and garnish with crushed pumpkin seeds, basil, sliced tomatoes, and lemon wedges
Divide into 4 serving bowls and garnish with crushed pumpkin seeds, basil, sliced tomatoes, and lemon wedges.
Original source: https://vegnews.com/recipes/lemony-pumpkin-seed...