Pesto with penne pasta/span>
Ground pumpkin seeds thoroughly in a blender or meat grinder.
Pour olive oil, pumpkin seeds, frozen basil, a pinch of salt, grated parmesan and garlic crushed by the press. Stir well and leave it at room temperature for about 10 minutes.
During this time, cook pasta al dente. After cooking, strain it out of water and mix with our pesto.
Put everything on a plate, sprinkle with a pinch of parmesan and decorate with fresh basil leaves. If you like, you can sprinkle it with chopped dried tomatoes with oil and capers.
Enjoy your meal!
- 450 g penne pasta
- 1 glass of olive oil
- 250 g pumpkin seeds
- 2 cloves of fresh garlic
- 60 g of frozen basil
- 120 g of parmesan cheese
- Dried tomatoes
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