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Tagliatelle with Homemade Spinach and Pumpkin Seed Pesto Recipe

Making your own pesto is actually very easy, and the possible variations are endless and endlessly delicious too. As a basic rule, you need some green leaves (basil, or spinach here), a nut or seed (pine nuts, or pumpkin seeds here), parmesan cheese for traditional, non vegan pesto, garlic, olive oil and salt. Our homemade spinach and pumpkin seed pesto is served with elegant tagliatelle, some cooked vegetables and a little rich goat's cheese for a delicious and balanced meal. You could use other pasta shapes or gluten free pasta, or just leave out the goat's cheese for a vegan dish.

Posted by: michael
On:

Cuisine

Italian

Time

15 - 30 mins

Skill Level

Newbie

Serves

1

Courses etc.

Main Courses

You will need

IngredientAdd
50g tagliatelle pasta

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1 garlic clove More products
1 tbsp pumpkin seeds More products
large handful of spinach leaves More products
1 tbsp extra virgin olive oil More products
1 tsp coconut oil (or other cooking oil) More products
1/2 onion More products
1/2 courgette More products
5 cherry tomatoes More products
60g goat's cheese
salt to tastre More products
pepper to taste More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Cook pasta as instructed on packaging.
  • For the pesto: put garlic, pumpkin seeds, spinach, olive oil, salt and pepper into a blender and mix.
  • Cut courgettes into small cubes, halve the cherry tomatoes and finely chop onion.
  • Fry the onion in oil, add courgette and tomatoes and cook for couple of minutes. Season to taste.
  • Mix pasta with pesto and vegetables, and sprinkle crumbled goat's cheese on top.

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