Pumpkin Pesto
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 9 mins |
| Total Time | 49 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- Cook the pasta according to the instructions on the packet and then drain.
- Mix the pasta with the pesto and the remaining pumpkin pieces. Serve sprinkled with the remaining cheese and seeds. Sprinkle with cress as desired.
- 725 Kcal per serving.
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