Pasta with Pumpkin Sauce
Ingredients
- 3 spring onions, trimmed and chopped
- 2 garlic cloves, peeled and sliced
- 1 tbsp freshly chopped parsley or basil
- 5 tbsp freshly ground black pepper
- 1 red chilli, deseeded and finely chopped (optional)
- 50 g/2 oz blend roasted punk in seeds
- 450 g/1 lb broccoli, cut into florets
- 350 g/12 oz pasta shapes
Preparation
Place the toasted pumpkin seeds in a blender or food processor with the chopped spring onions, one of the garlic cloves and parsley or basil. Blend to fairly smooth paste, then gradually add 3 tablespoons of the olives oil, until it is well mixed into the paste. Season the pumpkin paste to taste with salt and sugar and serve
Bring a large pan of lightly salted water to a rolling boil. Add the broccoli, return to the boil and cook for 2 minutes. Remove the broccoli, using a slotted draining spoon and refresh under cold running water. Drain again and pat dry on absorbent kitchen paper
Bring the water back to a rolling boil. Add the pasta and cook according to the packet instructions, or until al dente
Meanwhile, heat the remaining oil in a pan. Add the remaining garlic and chilli if using. Cook gently for 2 minutes, or until softened. Add the broccoli and pumpkin paste. Cook for a further 3-4 minutes or until heated through
