I don’t need to tell you it’s fall because there is really no escape from the autumn frenzy happening across the nation right now. Pumpkins are in everything and pumpkins for breakfast, lunch, and dinner is the new norm. In our house one of the kids favorite things to eat, and boy do I mean eat, is pesto. Ok, I admit, when it’s requested I always agree –– It’s one of my favorites too. Often times I just make a simple basil leaf based one, or our favorite zucchini pesto (have you tried it?), but today we made a (slightly creamy) pumpkin seed pesto and it was devoured.
I honestly don’t know how these littles can consume so much, I mean where does it go? We have reached a shift in our household where the little people are eating more than half of the big people –– craziness. Anyway, Creamy Pumpkin Seed Pesto Pasta –– rigatoni drenched with a creamy, pumpkin-seed-y sauce is not a bad way to spend these gorgeous fall evenings as of late.
| Prep Time | 10-15 Minutes |
| Cook Time | 10-14 Minutes |
| Servings |
Peoples
|
- 1/2 Cup hulled pumpkin seeds raw, no shell pumpkin seeds
- 1/2 Cup olive oil
- 1/2 Cup parmesan cheese shredded
- 1 Medium clove garlic chopped
- 1 Teaspoon onion powder
- 1/2 Teaspoon kosher salt
- 1/2 Teaspoon ground black pepper
- 1/2 Cup heavy cream
- 1 Pound rigatoni pasta
Ingredients
|
|
- In a food processor add pumpkin seeds, olive oil, parmesan cheese, garlic, onion powder, salt, and pepper. Pulse until well combined and set aside.
- Make pasta according to directions and set pasta back into it hot pan once well drained but not rinsed. Add in the cream and the pumpkin pesto and stir until well combined. Once well combined, portion out and serve.
Leave a Reply