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.
