Spaghetti with Pumpkin and Walnut Pesto

Ingredients

• 50 g walnut kernels
• 30 g Parmesan (+ Parmesan for sprinkling)
• 45 ml very good olive oil
• Pepper
• Salt
• 800 g muskmelon flesh (without skin)
• 1 tbsp Olive Oil
• 400-500 g spaghetti
• garlic cloves
• ½–1 chili pepper
• 80 g raisins
• 160 ml orange juice
• 2 tbsp butter

Instructions

1. 1.

   Grind walnut kernels finely in a food processor, then roast them golden yellow over low heat and let cool. Combine roasted walnuts and Parmesan in a blender, slowly adding 30 ml olive oil to create a pesto; season with salt and pepper.

2. 2.

   Cut the muskmelon into 1–2 cm cubes and sauté in remaining olive oil. Add about 100 ml water and simmer gently until the cubes are tender.

3. 3.

   Meanwhile cook spaghetti according to package instructions in plenty of boiling salted water. Peel garlic cloves, wash and deseed chili pepper, finely chop both and add to the melon. Rinse raisins in a sieve and add them too. Deglaze with orange juice; add butter and bring to a boil briefly. Add cooked spaghetti to the melon mixture, season with salt and pepper, then stir in the pesto.

4. 4.

   Serve the dish on four plates and sprinkle or grate Parmesan over it.