Pasta with Spinach and Pumpkin Seed Pesto
Pasta and Pizza • Italian
Description
Pasta with Spinach and Pumpkin Seed Pesto
Ingredients
- Pasta shells 20 oz
- Unsalted peanuts, shelled 5 oz
- Parsley 0 oz
- Chives 0 oz
- Olive Oil ¼ tablespoon
- Garlic 1 clove
- Coarse Salt to taste
- Fresh basil leaves 0 oz
- Ground Black Pepper to taste
- Grated Lemon Zest 1 teaspoon
- Tomatoes to taste
- Ricotta cheese 5 oz
Step-by-Step Guide
Step 1
Cook the pasta in boiling salted water until al dente. Drain, reserving ½ cup of the water.
Step 2
Meanwhile, in a blender, combine the pumpkin seeds, parsley, chives, olive oil, minced garlic, 1 teaspoon of salt, lemon zest, and 1 cup of spinach leaves. Season with pepper and blend until smooth.
Step 3
Transfer the pesto to the pasta, add the reserved water, and mix well. Then fold in the remaining spinach, chopped into small pieces, and season with salt.
Step 4
Serve on plates and sprinkle with ricotta and black pepper. Arrange slices of tomatoes alongside.
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