Pumpkin Seed Pesto Pasta with Cherry Tomatoes

Pumpkin Seed Pesto Pasta with Cherry Tomatoes: A Nutty, Fresh, and Vibrant Feast 🍝🌿✨

1. Introduction

Looking for a fresh twist on classic pesto pasta that’s packed with nutrients and flavor? This Pumpkin Seed Pesto Pasta with Cherry Tomatoes is a delightful, nutty alternative that will quickly become a favorite in your weekly dinner rotation. The earthy richness of toasted pumpkin seeds pairs perfectly with the bright freshness of basil and sweet cherry tomatoes, creating a dish that’s both comforting and vibrant. Whether you’re cooking for a quick weeknight meal or prepping healthy lunches, this recipe delivers on taste and nutrition. Plus, it’s naturally gluten-free when made with gluten-free pasta, making it suitable for various dietary needs. 🥗✨

2. Ingredients

This simple yet flavorful dish comes together with just a few key ingredients. Here’s what you’ll need to make this delicious pumpkin seed pesto pasta recipe:

• 12 oz (340g) pasta of choice (penne, fusilli, or spaghetti work well)
• 1 cup fresh basil leaves, packed (the fresher the better for maximum flavor)
• ½ cup toasted pumpkin seeds (pepitas) – these add a wonderful nutty crunch
• 2 cloves garlic – for that essential aromatic base
• ¼ cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• ½ cup extra-virgin olive oil – use a good quality oil for best results
• 1 tbsp lemon juice – to brighten all the flavors
• Salt and black pepper to taste
• 1 cup cherry tomatoes, halved – they add sweetness and color
• Optional: Red pepper flakes for those who like a spicy kick

3. Step-by-Step Instructions

Step 1: Toast the Pumpkin Seeds

If your pumpkin seeds aren’t already toasted (which you can often find pre-toasted at stores), this simple step makes all the difference. Heat a dry skillet over medium heat and add the pumpkin seeds. Toast for 3-4 minutes, stirring frequently, until they become fragrant and slightly golden. The toasting process enhances their natural nuttiness, which is key to this pumpkin seed pesto recipe. Let them cool slightly before blending to prevent the pesto from becoming too warm.

Step 2: Blend the Pesto

In a food processor, combine the toasted pumpkin seeds, fresh basil, garlic, Parmesan cheese, lemon juice, salt, and pepper. Pulse until the ingredients are finely chopped and well combined. With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. The gradual addition of oil helps create the perfect pesto consistency. Taste and adjust seasoning as needed – you might want to add more lemon for brightness or salt for balance. This pesto is so good you might want to make extra for other recipes!

Step 3: Cook the Pasta

Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea – this is your only chance to season the pasta itself. Add your pasta of choice and cook according to package instructions until al dente (usually about 8-10 minutes). Reserve about ½ cup of the starchy pasta water before draining – this golden liquid will help the pesto cling beautifully to the pasta later. If you’re looking for other great protein-packed meals, this technique works well for many pasta dishes.

Step 4: Assemble the Dish

Return the drained pasta to the warm pot (off the heat). Add the pumpkin seed pesto and toss well to coat every strand or piece of pasta. If the mixture seems too thick, add a splash of the reserved pasta water – the starch helps create a silky sauce that clings perfectly. Gently fold in the halved cherry tomatoes – their sweetness balances the nutty pesto beautifully. Serve immediately while warm, garnished with extra Parmesan, a sprinkle of pumpkin seeds for crunch, and fresh basil leaves for color. For more flavorful vegetarian dishes, check out our other recipes!

4. Serving Suggestions

This Pumpkin Seed Pesto Pasta is delicious on its own, but here are some ways to make it even more special:

• Sprinkle with chili flakes for heat lovers
• Add extra toasted pumpkin seeds for crunch
• Drizzle with high-quality olive oil just before serving
• Pair with a crisp green salad or roasted vegetables for a complete meal
• Serve with warm garlic bread to soak up any extra sauce

For a complete Italian-inspired meal, start with an antipasto platter and finish with a light dessert. 🍞🥗

5. Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pesto will thicken when chilled, so when reheating, add a splash of water or olive oil to loosen it. The pesto itself can be frozen for up to 2 months—portion it into ice cube trays for easy use, then transfer to freezer bags. Just thaw and stir into freshly cooked pasta when ready to use. If you love meal prepping, you might also enjoy our spinach and feta egg muffins for easy breakfasts.

6. Health Benefits

This dish isn’t just delicious—it’s packed with nutrition:

• Pumpkin seeds are rich in magnesium (great for relaxation), zinc (supports immunity), and healthy fats (good for heart health)
• Cherry tomatoes provide antioxidants like lycopene and a good dose of vitamin C
• Basil contains anti-inflammatory compounds and adds freshness without calories
• Olive oil offers heart-healthy monounsaturated fats
• Using whole grain pasta boosts the fiber content even more

For more protein-packed recipes that don’t sacrifice flavor, explore our collection.

7. Variations

This versatile recipe can be adapted to suit different tastes and dietary needs:

• Vegan Option: Substitute Parmesan with nutritional yeast for a cheesy flavor without dairy
• Extra Protein: Add grilled chicken, shrimp, or flaky white fish for a heartier meal
• Greens Boost: Stir in baby spinach, arugula, or kale in the last minute of cooking for extra nutrients
• Nut-Free: Use sunflower seeds instead of pumpkin seeds if allergies are a concern
• Different Vegetables: Try roasted red peppers, artichokes, or zucchini instead of cherry tomatoes

8. Frequently Asked Questions

Can I use store-bought pesto? While you can use store-bought, homemade pumpkin seed pesto has a richer, nuttier flavor that’s worth the extra few minutes.

Can I use a different type of seed? Absolutely! Sunflower seeds or walnuts make great substitutes and each brings its own unique flavor.

Is this dish gluten-free? Yes, if you use gluten-free pasta, this becomes a perfect gluten-free meal.

Can I make this ahead? The pesto can be made 2-3 days in advance and stored in the fridge with a layer of olive oil on top to prevent browning.

What if I don’t have a food processor? A blender will work, or you can finely chop everything by hand for a chunkier pesto.

9. Conclusion

This Pumpkin Seed Pesto Pasta with Cherry Tomatoes is a must-try for anyone looking for a flavorful, healthy, and easy-to-make meal. The combination of nutty pesto, sweet cherry tomatoes, and perfectly cooked pasta creates a dish that’s both comforting and fresh. It’s versatile enough for casual dinners yet impressive enough for company. Once you try this unique twist on pesto, you might never go back to the traditional version! Give it a try and let your taste buds dance! For more delicious and nutritious recipes, explore our full collection of easy meal ideas. 🎉🍽️

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