Spaghetti with pumpkin seed and arugula pesto
Spaghetti with pumpkin seed and arugula pesto
20 minutes total
Try this vibrant spaghetti with pumpkin seed, arugula, basil and Romano cheese pesto—rich, nutty and full of bold, fresh flavor in every bite!
Ingredients
Serves 4
| 11.5 oz | Barilla Thick Spaghetti |
| 6 tbsp | Extra Virgin Olive Oil |
| ½ cup | Pumpkin Seeds + 1 tbsp, Toasted |
| 3 cups | Baby Arugula |
| 10 leaves | Basil |
| ½ clove | Garlic |
| ½ cup | Romano Cheese, Grated |
| to taste | Salt and Black Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Place a pot of water to boil. Cook the pasta according to the package directions.
Step 2
Meanwhile, in a food processor blend the pumpkin seeds, garlic, arugula and basil leaves until roughly chopped. Add extra virgin olive oil, and keep processing until smooth. Stir in the cheese, season with salt and black pepper and set aside in a large bowl.
Step 3
Drain pasta, toss with pesto in the bowl with ½ cup of reserved cooking water. Serve topped with some arugula whole leaves and toasted pumpkin seeds.