Pasta with Pesto and Pumpkin

Ingredients

• 125 g flat-leaf parsley
• 1 Garlic clove
• 40 g grated Parmesan
• 125 ml sunflower oil
• Salt
• black pepper (freshly ground)
• 200 g pumpkin flesh
• 0.5 onion
• 2 tsp oil
• 1 splash apple cider vinegar
• Salt
• 0.125 l water
• 2 dried tomatoes in oil
• 2 tsp pumpkin seeds
• 200 g spaghetti
• 20 g whole parmesan

Instructions

1. 1.

   Wash the parsley, shake off excess moisture, and remove leaves from stems. Peel and roughly chop the garlic. Blend parsley with garlic, add Parmesan and oil, and process into a sauce; season with salt and pepper.

2. 2.

   Drain the tomatoes and cut them into strips.

3. 3.

   Peel and dice the onion. Cut the pumpkin flesh into large cubes. Heat oil in a pan, sauté the onion until translucent, then add the pumpkin cubes and cook briefly. Deglaze with apple cider vinegar, season with salt, add water, cover, and simmer for about 25 minutes.

4. 4.

   Cook spaghetti in plenty of salted water until al dente.

5. 5.

   Serve by arranging spaghetti and pumpkin cubes on a plate, pouring the parsley sauce over them, and topping with pumpkin seeds and tomato strips. Shave parmesan with a cheese grater and serve immediately.