A wholesome pasta brimming with new flavours.
Ingredients:
- 100g parmesan cheese
- 1/2 cup Pumpkin Seeds
- 2 cups fresh coriander
- 1/2 tbs pickled jalapeño
- 4 tbs Pumpkin Seed Oil
- 2 tbs Sunflower Oil
- juice 1 lime
- salt & pepper
- rice noodles
Instructions:
- Place the cheese in a food processor and process until finely grated.
- Add the pumpkin seeds and pulse until coarsely chopped.
- Add the coriander, jalapeños (optional), pumpkin seed oil, sunflower oil, lime juice, salt and pepper. Process until chunky smooth. For a smoother consistency, pulse while drizzling in additional sunflower oil.
- When rice noodles are cooked, drain, retaining about a 1/3 cup of the water with the noodles, then add half the pesto mixture and toss well to allow residual heat to melt the cheese.
- Add additional pesto to taste. (Freeze left over pumpkin seed pesto in ice cube containers for later use.)