Pumpkin provides plenty of beta carotene – the fat-soluble vitamin that can be optimally absorbed by the body together with the oil. Wholemeal pasta provides a lot of fiber and minerals.
Ingredients
- 500g Hokkaido pumpkin pulp
- 50g pumpkin seeds
- salt to taste
- 600g whole wheat pasta
- 100ml rapeseed oil
- 1 small chili pepper
- 50g grated parmesan
- pepper to taste
- 6 tbsp pumpkin seed oil
- fresh herbs to taste
Preparation steps
- Cut the Hokkaido pumpkin pulp into cubes and steam in a pan with a little water. Then let it cool down a bit.
- Meanwhile, toast the pumpkin seeds in a small pan.
- Put on salted water and cook the wholemeal pasta in it until al dente.
- Wash, halve, and deseed the chili.
- Place the pumpkin with the pumpkin seeds, rapeseed oil, chili, and Parmesan in a suitable container and puree until smooth.
- Season with salt and pepper and then carefully fold in the pumpkin seed oil.
- Drain the pasta and then mix well with the pesto.
- The dish can now be seasoned with pumpkin seeds, pumpkin oil, or fresh herbs as desired.
