Easy Pumpkin Seed Pesto Pasta Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 to 6 servings
Ingredients
  • 1 cup pumpkin seeds, toasted and still warm
  • 1½ cups soffritto
  • 2 tablespoons pumpkin seed oil
  • 1 anchovy fillet
  • ¼ cup extra-virgin olive oil
  • 4 cloves garlic, sliced
  • 4 anchovy fillets
  • 1 cup fresh parsley, chopped
  • ½ cup toasted pumpkin seed pesto
  • 1 pound gluten-free rigatoni (or sub your pasta of choice)
  • Juice of 1 lemon, as needed
  • Salt
  • ½ cup grated ricotta salata
Directions
  1. Make the pesto: Add the pumpkin seeds to the bowl of a food processor and pulse until finely ground. Add the remaining ingredients and process until combined.
  2. Make the pasta: Bring a pot of water to a boil and season with salt. Add the pasta and cook until al dente, and make sure to reserve the pasta water.
  3. Meanwhile, heat a separate pot over medium heat and add the olive oil, sliced garlic and anchovy fillets. Smash the anchovy into the oil and simmer, 3 to 5 minutes. Add in the parsley and pumpkin seed pesto and stir to combine.
  4. Add the pasta into the pot with the pesto, adding some pasta water to achieve the desired consistency, until incorporated and warm. Season with lemon juice and salt to taste, then plate and serve with ricotta salata.