At a time of the year when the flesh of the pumpkin is celebrated – from pumpkin soup to pumpkin spiced lattes – we decided to focus on the seeds of this special squash in this dish. Equally as delicious as the flesh, but with a bit more crunch, pumpkin seeds form the perfect base for a pesto, which can occasionally be found in the northern Italian regions where zucca, or pumpkin, is a speciality.
The word pesto comes from the Italian verb ‘pestare’ (meaning ‘to crush’). In this pesto, pumpkin seeds replace the traditional pine nuts and we forgo traditional basil in favour of fresh parsley and sage for a vibrant and beautifully green pesto. Salvia, or sage, is also a fantastic pairing for pumpkin in all its permutations, and is typically served alongside pumpkin in pasta ripiena, or filled pasta.
In any case, we pair this week's limited edition pesto with our freshly cut strands of spaghetti. The pairing works especially well here, as the creamy consistency of the pumpkin seed pesto allows it to happily coat every last spaghetti strand. Complete the dish with a sprinkling of formaggio and celebrate seasonal autumnal produce at its best.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semola, WHEAT Flour, EGG, Rice Flour
Olive Oil, Pumpkin Seeds, Grana Padano Cheese (MILK), Parsley, Garlic, Sage, Salt, Black Pepper, Lemon Peel
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
Find this week's recipe cards, complete with cooking methods, in our handy Recipes Archive .
Calories per serving: 973kcal
Following nutritional information is per 100g:
- Energy 1664kJ
- Calories 400kcal
- Fat 23.0g
- Of which saturates 4.8g
- Carbohydrates 34.5g
- Of which sugars 1.0g
- Protein 13.3g
- Salt 0.7g