Pasta with Spinach and Pumpkin Seed Pesto
4 servings
15 minutes
Pasta with spinach and pumpkin seed pesto is a modern interpretation of a classic Italian dish that combines the freshness of greens with the rich nutty flavor of seeds. Historically, Italians made pesto with basil and pine nuts, but this version surprises with its unusual depth of flavor thanks to spinach and pumpkin seeds. The aroma of fresh garlic, lemon zest, and greens makes the sauce bright and expressive, while ricotta adds creaminess and tenderness. This dish is perfect for a light dinner or lunch, bringing coziness and sophistication to the meal. It can be served with slices of fresh tomatoes that add pleasant acidity and balance to the flavors. This dish embodies Italian cuisine in a new reading—simple to prepare yet amazing in taste.
1
Boil the pasta in salted boiling water until al dente. Drain, leaving 0.5 cup of water.
- Fusilli: 500 g
- Coarse salt: to taste
2
Meanwhile, in a blender, mix the seeds, parsley, chives, olive oil, minced garlic, 1 teaspoon of salt, lemon zest, and 1 cup of spinach leaves. Season with pepper and blend until smooth.
- Roasted pumpkin seed kernels: 200 g
- Parsley leaves: 35 g
- Chives: 60 g
- Extra virgin olive oil: 0.3 tablespoon
- Garlic: 1 clove
- Coarse salt: to taste
- Grated lemon zest: 1 teaspoon
- Fresh spinach leaves: 70 g
- Freshly ground black pepper: to taste
3
Add pesto to the pasta, add the reserved water, and mix well. Then stir in the remaining chopped spinach and season with salt.
- Fresh spinach leaves: 70 g
- Coarse salt: to taste
4
Arrange on plates and sprinkle with ricotta and black pepper. Place tomato slices nearby.
- Ricotta cheese: 150 g
- Freshly ground black pepper: to taste
- Tomatoes: to taste
