Ingredients
Scale
- 12 oz (340g) pasta of choice (penne, fusilli, or spaghetti work well)
- 1 cup fresh basil leaves, packed
- ½ cup toasted pumpkin seeds (pepitas)
- 2 cloves garlic
- ¼ cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- ½ cup extra-virgin olive oil
- 1 tbsp lemon juice
- Salt and black pepper to taste
- 1 cup cherry tomatoes, halved
- Optional: Red pepper flakes for a spicy kick
Instructions
- Toast the pumpkin seeds in a dry skillet for 3-4 minutes until fragrant and golden. Let cool slightly.
- In a food processor, blend pumpkin seeds, basil, garlic, Parmesan, lemon juice, salt, and pepper. Slowly drizzle in olive oil until smooth.
- Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water before draining.
- Toss drained pasta with pesto, adding reserved pasta water as needed. Fold in cherry tomatoes and serve.
Notes
- For a vegan version, use nutritional yeast instead of Parmesan.
- Store leftovers in an airtight container for up to 3 days.
- Add grilled chicken or chickpeas for extra protein.
- Gluten-free pasta works perfectly in this recipe.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian, Gluten-Free Option
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal Kcal
- Sugar: 4g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 5mg