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

To the pasta

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!