Pumpkin tagliatelle with pumpkin seed pesto by Beatrix Horváth-Gallai for Stocksy United

Pumpkin tagliatelle with pumpkin seed pesto

Pumpkin tagliatelle with pumpkin seed pesto Ingredients: For the pumpkin pasta: - 250 g flour - 100 g pumpkin purée (baked pumpkin, puréed) - 1 egg - 1 bunch sage - salt For the pumpkin seed pesto: - 100 g pumpkin seed + a little for the top, toasted - 50 g olive oil - 60 g parmesan (grated) - 1 clove garlic (mashed) - juice of ¼ orange - Salt, pepper Knead the dough for the pasta. Using a pasta maker, form and cut the tagliatelle. Cook them in hot, salted water. Purée everything for the pesto with an immersion blender. Mix the pasta with the pesto, and sprinkle it with toasted pumpkin seed.

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Image #55492
Uploaded 4 June, 2013
Camera: NIKON D90

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