Pumpkin Seed Pesto Pasta

Ann Arbor FoodThis is a pumpkin seed version of the traditional pine nut pesto. It is a combination of basil and parsley with a little lime for flavor. I made it vegan and put grated parm on the side to accommodate my multi diet household.

Enjoy

Ingredients:

1 Lb of whole wheat Penne Pasta

1 cup of pumpkin seeds

2-3 packed cups of basil and parsley mixed

1/2 cup olive oil

2 oz of grated parm cheese (optional)

5 cloves of garlic, peeled

Juice of half a lime

little water to help blend

salt and pepper to taste

Procedure:

Cook pasta based on the package instructions.

For the pesto, place pumpkin seeds on a baking sheet and toast at 375 for about 10 minutes till slightly brown. Taste to make sure they are toasted through. Keep an eye on them. They burn easily. Place the tasted seeds in the food processor and process well.

Add the Basil, parsley, garlic, grated cheese if using and lime juice to the processor. With the machine running, pour in the oil slowly. Blend to a thick paste. If the pesto is too thick and you have too many large bits of seeds, add some water and process some more. Add salt and pepper to taste.

Mix the pesto with the pasta and serve.

This can be a vegan pasta. Emily, my girlfriend is on a lighter summer time vegan kick, so I am working in vegan options for meals. If you are going vegan with this dish, I recommend adding more salt too make up for both the whole wheat pasta and the lack of parm cheese.

For non-vegans, add cheese and saute chicken breast.

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