Savory Pumpkin Seed Pesto Pasta with Roasted Garlic and Lemon

Ingredients

• •8 ounces of pasta (spaghetti, linguine, or penne)
• •1/2 cup raw pumpkin seeds (pepitas)
• •1/4 cup olive oil
• •3 cups fresh basil leaves
• •2 cloves roasted garlic
• •1 tablespoon lemon juice
• •1 teaspoon lemon zest
• •1/4 cup grated Parmesan cheese (plus extra for serving)
• •Salt to taste
• •Black pepper to taste
• •Optional: 1/4 teaspoon red pepper flakes for a spicy kick

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.

2. 2

   While the pasta is cooking, toast the pumpkin seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until they are lightly golden and fragrant. Remove from heat and let them cool slightly.

3. 3

   In a food processor, combine the toasted pumpkin seeds, fresh basil leaves, roasted garlic, lemon juice, lemon zest, Parmesan cheese, and red pepper flakes (if using). Pulse until the ingredients are roughly chopped.

4. 4

   With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth and spreadable consistency. If the pesto is too thick, add a tablespoon of the reserved pasta water at a time until it thins out to your preferred texture.

5. 5

   Taste the pesto and season with salt and black pepper as needed.

6. 6

   In a large mixing bowl, toss the cooked pasta with the pesto until evenly coated. Add a splash of reserved pasta water if necessary to help the pesto adhere to the pasta.

7. 7

   Serve immediately, garnished with additional Parmesan cheese and a sprinkle of red pepper flakes for extra heat, if desired. Pair with a side salad or roasted vegetables for a complete meal.