Pumpkin Pesto

Summary

Ingredients

• 800 g Hokkaido pumpkin (se)
• 500 ml vegetable stock
• 100 g cheese, rated
• 75 g sunflower seeds
• 4 tablespoon olive oil
• salt and pepper
• 500 g spahetti
• cress

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Instructions

1. Wash the pumpkin, cut in half, core and cut into wedges. Dice the wedges and cook in the vegetable stock in a closed saucepan for nine minutes. Drain and collect the broth.
2. Toast the sunflower seeds in a pan. Puree 2/3 of the pumpkin pieces with 75 g cheese, 50 g seeds, olive oil and 6 - 8 tablespoons cooking stock. Season well.
3. Cook the pasta according to the instructions on the packet and then drain.
4. Mix the pasta with the pesto and the remaining pumpkin pieces. Serve sprinkled with the remaining cheese and seeds. Sprinkle with cress as desired.
5. 725 Kcal per serving.