Roasted pumpkin seed pesto with pasta

Ingredients

• 300 g pasta
• 60 g pompoenpitten
• 30 g verse basilicum
• 1 teentje knoflook
• 40 g parmezaan of pecorino geraspt
• 60 ml olijfolie extra vierge
• 1/2 citroensap
• zeezout
• peper zwart

Cook Time

1. 1
   Toast the pumpkin seeds for 3-4 minutes in a dry frying pan on medium-high heat until they turn light and start to smell fragrant. Let cool.
2. 2
   Put the roasted seeds, basil, garlic and parmesan in a food processor or use an immersion blender. Pulse briefly.
3. 3
   Add the olive oil gradually while continuing to mix, until a smooth but slightly coarse pesto forms.
4. 4
   Season with lemon juice, salt and pepper.
5. 5
   Cook the pasta according to the package directions in salted water. Set aside a splash of cooking water.
6. 6
   Stir the pesto through the drained pasta. Add a spoonful of cooking water if needed to bind the sauce.
7. 7
   Serve immediately, optionally with extra parmesan and a few unroasted pumpkin seeds as garnish.