For best flavor, prepare pesto one to two days before serving.
Servings7
Prep Time
Ingredients
3/4cupolive oil, divided
1 1/2cupsraw pepitas(green pumpkin seeds)
3large clovesgarlic, minced
2bunchescilantro, stems removed
1/2cupsun-dried tomatoes in olive oil
1/2cupfreshly grated Parmesan cheese
1tspKosher Salt
1tspground cumin
1tspchili powder
1/4tspcayenne pepper
8ouncesdry pasta
Manchego or Mahon cheese, shredded
Instructions
Heat 1/4 cup olive oil in large skillet over medium heat; saute pumpkin seeds until seeds begin to pop, puff, and lightly brown (3-4 minutes). Stir in garlic, saute one minute longer; remove from heat. Cool completely. Once seeds are cool, combine all ingredients except pasta and cheese in food processor; pulse until smooth. Refrigerate, covered.
To Serve: Prepare pasta in lightly salted boiling water until al dente; drain. Heat one-half pesto in microwave (medium,50 percent power) until heated through (2-3 minutes), stirring once. Immediately spoon pasta into serving bowl, stir in pesto mixture; toss until pasta is well coated. Garnish with Manchego or Mahon cheese.