Description
Flavorful homemade pumpkin seed pesto tossed with cassava pasta and brightened up with macerated cherry tomatoes… there’s just nothing better!
Ingredients
1 box Jovial cassava spaghetti
Pumpkin Seed Pesto
1.5 oz fresh basil, stems discarded
1/2 cup raw sprouted pumpkin seeds (unsalted)
1 large garlic clove, peeled
1/3 cup + 1 tablespoon extra-virgin olive oil
1/2 teaspoon sea salt
1 teaspoon red wine vinegar
1/4 cup grated parmesan
Macerated Cherry Tomatoes
1 pint organic cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 large garlic clove, grated using a microplane grater
1/2 teaspoon sea salt
fresh cracked pepper to taste
freshly grated parmesan, for serving
Instructions
- At least 2 hours prior (no more than 24-48 hours prior) to serving your pasta, make your macerated cherry tomatoes. They need to time to marinate! In a bowl, combine all the ingredients and toss gently. Cover and refrigerate until ready to use.
- Cook spaghetti according to package directions in salted filtered water for best results.
- Meanwhile, make your Pumpkin Seed Pesto. In a food processor, combine basil, pumpkin seeds, garlic, and salt until the basil and pumpkin seeds are finely minced.
- Transfer pesto to a small bowl and stir in olive oil and vinegar. Now stir in your parmesan and set aside.
- Toss the warm pasta in the pesto in a large serving dish and stir in the tomatoes.
- Serve pasta in individual serving bowls topped with freshly grated parmesan. It’s delicious on its own but I always love to add some protein like hard-boiled eggs, grilled salmon or shrimp, or leftover sliced chicken breast.
Notes
Be sure to plan ahead for macerating your cherry tomatoes so they have time to tenderize and take on the garlic flavor!
You really can use any pasta variety here. For a cold pasta salad, use a pasta that is better-suited to a pasta salad such as farfalle, macaroni, or rotini.
Nutrition
- Serving Size: 4
Keywords: pasta, pesto, cassava, tomatoes, italian, lunch, dinner