Lizza Pasta with Pumpkin Pesto

• Ingredients for 4 portions
• For pasta and vegetables
• 250 g Lizza Low Carb Pasta
• 3 spring onions
• Handful of fresh spinach
• 1 tsp of oil
• Handful of pumpkin seeds
• For the pesto:
• 1 small Hokkaido pumpkin
• 1 small onion
• 1 walnut-sized piece of ginger
• 30 g sunflower seeds
• 3 tsp vinegar
• 30 ml olive oil
• Handful of fresh parsley
• Handful of fresh sage
• Salt pepper
• Nutmeg, sweet paprika
• pinch of freshly ground black pepper

Preparation:

1. For the pesto, wash the pumpkin, cut in half, remove the seeds, cut into slices and cook in the oven at 200 ° C (top / bottom heat) for about 25 minutes until soft.
2. Chop the onion with the ginger and sunflower seeds in a blender. Add the soft pumpkin pieces, vinegar and oil and mix until creamy. Season to taste with herbs and spices.
3. Simmer the Lizza pasta in a large pot with salted water for 7 minutes and then rinse with cold water. Drain in a colander.
4. In the meantime, stir fry the spring onions and spinach in 1 tsp oil.
5. Serve lizza pasta with pumpkin pesto, spinach and spring onions and garnish with pumpkin seeds.
6. Enjoy your meal!