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:
- 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.
- 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.
- Simmer the Lizza pasta in a large pot with salted water for 7 minutes and then rinse with cold water. Drain in a colander.
- In the meantime, stir fry the spring onions and spinach in 1 tsp oil.
- Serve lizza pasta with pumpkin pesto, spinach and spring onions and garnish with pumpkin seeds.
- Enjoy your meal!
