Quick Recipe Overview
Prep: 15 minutes | Cook: 15 minutes | Total: 30 minutes | Servings: 4 | Yield: 4 servings | Difficulty: Easy | Cuisine: Italian-inspired | Course: Dinner
Intro
Pumpkin seed pesto pasta uses toasted pepitas, basil, lemon, garlic, and olive oil for a vivid dairy-free sauce. Pasta water helps it cling without cheese or cream.
Why You’ll Love This Recipe
Toasting brings out the seeds’ nutty flavor, and the sauce comes together while pasta cooks. It is a useful alternative when you want pesto without tree nuts or dairy.
Recipe Card
**Pumpkin Seed Pesto Pasta**
Toasted pumpkin seeds make a nutty pesto with basil, lemon, garlic, and olive oil. Toss with pasta water for a creamy dairy-free sauce.
**Ingredients**
– 12 ounces short pasta
– 1/2 cup raw pumpkin seeds, plus 2 tablespoons for garnish
– 2 cups fresh basil leaves, packed
– 1 clove garlic, peeled
– 2 tablespoons lemon juice
– 1/3 cup extra-virgin olive oil
– 1/2 teaspoon fine salt
– 1/4 teaspoon black pepper
– 1/2 cup reserved pasta water, as needed
**Instructions**
1. **Toast seeds.** Toast pumpkin seeds in a dry skillet over medium heat 3 to 4 minutes, shaking often, until fragrant. Cool briefly.
2. **Cook pasta.** Boil short pasta in salted water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
3. **Blend pesto.** Blend toasted pumpkin seeds, basil leaves, garlic, lemon juice, fine salt, and black pepper until finely chopped.
4. **Add oil.** With blender running, drizzle in olive oil until a thick pesto forms.
5. **Toss pasta.** Return pasta to pot off heat. Add pesto and a splash of pasta water, tossing until glossy. Add more water as needed.
6. **Finish.** Divide into bowls and top with remaining pumpkin seeds. Serve warm.
Use plain pasta and check packaged ingredients. The pesto is dairy-free. Estimated per serving: about 430 calories; varies by pasta and oil.
Recipe Tips
Reserve pasta water before draining. Toast seeds just until fragrant and cool briefly before blending. Add oil gradually for a thick sauce.
Common Mistakes to Avoid
Over-toasted seeds can taste bitter. Do not add pesto over high heat, which can darken the basil. Loosen with pasta water a spoonful at a time.
Variations
Add baby spinach with the basil or use a little parsley. For extra acidity, add lemon zest.
What to Serve With It
Pair with a simple tomato salad or roasted vegetables. For another savory pumpkin dish, try our one-pot pumpkin soup. Find more dinner ideas in the Recipe Index.
Storage
Refrigerate leftover pesto pasta up to 3 days. Store extra pesto separately with a thin layer of oil.
Reheating
Warm gently in a skillet with a splash of water. Avoid overheating the basil sauce.
Make Ahead
Blend pesto up to 2 days ahead and refrigerate airtight. Cook pasta just before serving.
FAQs
Can I make pesto without pine nuts?
Yes. Pumpkin seeds make a nutty alternative in this pesto.
Is pumpkin seed pesto dairy-free?
This recipe contains no dairy or cheese. Check packaged ingredients.
Can I use fresh pumpkin seeds?
Use cleaned, dried seeds; toast them first for best flavor.
