Pumpkin tagliatelle with pumpkin seed pesto – bye-bye until autumn

I think this is the last pumpkin recipe in this season. Because here comes spring! Yeah! I think that lots of people are in love with this vegetable. If you ask me, I have to say I like it, but I won’t kill myself just because I won’t eat it until autumn.

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

1. Knead the dough for the pasta. Using a pasta maker, form and cut the tagliatelle. Cook them in hot, salted water.
2. Purée everything for the pesto with an immersion blender.
3. Mix the pasta with the pesto, and sprinkle it with toasted pumpkin seed.