Pumpkin seed and basil pesto spaghetti with cheddar
Bright green nut free pesto made with pumpkin seeds, tossed through spaghetti with melting cheddar and sweet tomatoes.
- Time25 min
- LevelEasy
- Costabout £1.25 a head
Ingredients
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Method
- 1
Cook the spaghetti in boiling salted water for 10 minutes. Save a mugful of water, then drain.
10 min - 2
Toast the pumpkin seeds in a dry pan for 2 minutes until they pop.
- 3
Blitz the seeds, basil, garlic, olive oil, lemon juice and half the cheddar in a food processor to a rough paste. Season.
- 4
Melt the butter in the empty pasta pan and soften the tomatoes for 3 minutes until they start to burst.
3 min - 5
Return the spaghetti with the pesto and a splash of pasta water. Toss until every strand is coated.
- 6
Serve topped with the rest of the cheddar.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.