Equipment
Ingredients
Pasta Base
- 300 g fusilli pasta, dry
- 150 g cherry tomatoes, halved
Pumpkin Seed Pesto
- 50 g fresh basil, packed, stems removed
- 60 g pumpkin seeds, raw, hulled
- 50 g vegetarian parmesan-style cheese, grated
- 1 garlic, peeled
- 80 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Bring a large pot of heavily salted water to a rolling boil at 100°C (212°F). Add the fusilli and cook according to the package directions until al dente, usually about 10 minutes.
While the pasta boils, place a dry skillet over medium heat. Add the raw pumpkin seeds and toast, tossing frequently, until they become fragrant and begin to pop, about 3 to 4 minutes. Transfer to a plate to cool.
In the bowl of a food processor, combine the fresh basil, cooled toasted pumpkin seeds, grated cheese, garlic, lemon juice, salt, and black pepper. Pulse until coarsely ground.
With the food processor running, slowly stream the extra virgin olive oil through the feed tube until the mixture forms a smooth, thick paste.
Drain the cooked pasta into a colander and immediately rinse thoroughly under cold running water to stop the cooking process and cool the noodles completely. Shake the colander well to remove excess water.
Transfer the cooled pasta to a large mixing bowl. Add the pumpkin seed pesto and halved cherry tomatoes. Toss vigorously until every noodle is coated evenly in the green sauce.
Cover the bowl tightly and refrigerate for at least 30 minutes to allow the flavors to meld together before eating or packing into lunch containers.
Chef's Notes
- Using pumpkin seeds instead of traditional pine nuts makes this recipe both budget-friendly and safe for nut-free school environments.
- Rinsing pasta is a cardinal sin for hot dishes, but it is an absolute requirement for cold pasta salads to remove surface starches and prevent clumping.
- A small squeeze of fresh lemon juice not only brightens the rich, cheesy flavors but also helps keep the basil vibrant and green.
- If packing this for a lunchbox, consider adding diced fresh mozzarella or a handful of baby spinach for extra nutritional heft.
Storage
Refrigerator: 4 days — Store in an airtight container. If the pesto dries out slightly in the fridge, toss with a splash of water or olive oil before eating.
