Pasta with PUMPKINSEED PESTO

Delicious autumn pasta dish………

Ingredients
Pasta
100g pumpkinseeds
100g parmesan
100-150ml olive oil
1 organic lemon (peel&dash juice)
1 bunch parsley
1 clove of garlic


Preparation

  1. Roast the pumpkinseeds on low heat for 2-3min. in a pan

  2. Add the pumpkinseeds to a blender

  3. Add parsley, parmesan, lemonpeel, garlic and dash lemon juice + olive oil and mix it

  4. Mix the pesto with the cooked pasta. Maybe add a bit of pasta-cooking water to the pasta.



    Save water, drink wine
    Martin

Sounds and looks delicious. Just sent this to Renee.

What wine did you pair?

Robert,

I would say the best would be a Grüner Veltliner from Austria, as the pumpkinseeds came from Austria. But I think this dish allows several options, Chardonnay, Weißburgunder&Grauburgunder etc. or why not an italian red wine.

Drink what you like!


All the best my friend,
Martin


P.S. maybe a “Hubacker” from KELLER would be the best?! [highfive.gif]

I was thinking a Slyvaner might work well.

YES, Silvaner too.