Pasta with Butternut Squash Pesto
30 min
Veggie
4334
For 2 Portions
180 g
fusilli
60 g
Parmesan
30 g
pumpkin seed
10 g
parsley, fresh
1/2
lemon
1/2
butternut squash
2 tbsp
olive oil
2 tbsp
pumpkin seed oil
2 clove(s)
garlic
nutmeg
pepper
salt
1. All set?
2. Toast pumpkin seeds in a dry pan until golden.
3. Peel butternut, halve, and deseed. Then dice finely.