In this corzetti pasta with pumpkin seed pesto recipe, we pair fresh pasta with a vibrantly green sauce. Pumpkin seeds create a rich, nutty base that blends beautifully with fresh herbs, olive oil, and parmesan. The result is a pesto that is earthy, creamy, and just a little unexpected, exactly the kind of sauce that clings wonderfully to the stamped surface of corzetti. The perfect alternative for when you want something a little different from classic basil pesto.
Corzetti Pasta with Pumpkin Seed Pesto
Ingredients:
- 70 g pumpkin seeds
- 40 g grated parmigiano reggiano
- 1 small garlic clove
- 30 g fresh basil leaves
- 120 ml extra virgin olive oil
- Juice of ½ lemon
- Salt and pepper, to taste
Start by toasting the the pumpkin seeds: place the pumpkin seeds in a dry skillet over medium heat. Toast them for 3–4 minutes, stirring frequently, until they become fragrant and lightly golden. Remove from the heat and allow them to cool slightly.
Prepare the pesto: add the toasted pumpkin seeds, garlic, basil, and parmesan to a food processor. Pulse a few times until the ingredients begin to break down. With the processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy. Add the lemon juice and blend again. Taste and season with salt and freshly ground black pepper. If the pesto feels too thick, add a tablespoon of water or extra olive oil to loosen it.
Bring a large pot of salted water to a boil. Cook the corzetti pasta according to the package instructions until al dente. Before draining, reserve about ½ cup of the pasta cooking water.
Transfer the drained pasta to a large bowl or skillet. Add the pumpkin seed pesto and toss gently to coat the pasta evenly. If needed, add a splash of the reserved pasta water to help the pesto coat the corzetti and create a silky sauce.
Serve immediately with some freshly grated parmigiano reggiano.