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Spaghetti with pumpkin seed and arugula pesto

Name: Spaghetti with pumpkin seed and arugula pesto
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 11.5 oz Barilla Thick Spaghetti; 6 tbsp Extra Virgin Olive Oil; ½ cup Pumpkin Seeds + 1 tbsp, Toasted; 3 cups Baby Arugula; 10 leaves Basil; ½ clove Garlic; ½ cup Romano Cheese, Grated; to taste Salt and Black Pepper

20 minutes

Try this vibrant spaghetti with pumpkin seed, arugula, basil and Romano cheese pesto—rich, nutty and full of bold, fresh flavor in every bite!

Ingredients

4 servings

11.5 ozBarilla Thick Spaghetti

6 tbspExtra Virgin Olive Oil

½ cupPumpkin Seeds + 1 tbsp, Toasted

3 cupsBaby Arugula

10 leavesBasil

½ cloveGarlic

½ cupRomano Cheese, Grated

to tasteSalt and Black Pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Place a pot of water to boil. Cook the pasta according to the package directions.

Step 2

Meanwhile, in a food processor blend the pumpkin seeds, garlic, arugula and basil leaves until roughly chopped. Add extra virgin olive oil, and keep processing until smooth. Stir in the cheese, season with salt and black pepper and set aside in a large bowl.

Step 3

Drain pasta, toss with pesto in the bowl with ½ cup of reserved cooking water. Serve topped with some arugula whole leaves and toasted pumpkin seeds.