Pumpkin Seed Pesto Pasta with Roasted Brussels Sprouts

Servings: 4 | 30 minutes | 550 kcal

While pesto originated in Genoa, Italy, this iteration of the classic sauce was born in my kitchen in New York City. The idea came from a desire to use seasonal ingredients and create a vegan dish that was hearty and full of flavor.

One autumn evening, while experimenting with some leftover pumpkin seeds and Brussels sprouts, I came up with this dish. It quickly became a favorite in our household and is now a staple for our autumn meals.

Ingredients

1 cups Pumpkin seeds
2 cups Fresh basil leaves
2 pieces Garlic cloves
1/2 cups Olive oil
2 teaspoons Lemon juice
500 grams Brussels sprouts
500 grams Pasta
to taste grams Salt and pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
In a bowl, toss the Brussels sprouts with a bit of olive oil, salt, and pepper. Spread them out on the baking sheet and roast for about 20 minutes, until they are tender and caramelized.
While the sprouts are roasting, cook the pasta according to the package instructions.
In a food processor, combine the pumpkin seeds, basil, garlic, lemon juice, and a pinch of salt. Process until coarsely ground. With the machine running, slowly pour in the olive oil until the pesto is creamy.
Drain the pasta, reserving some of the pasta water. Combine the pasta and pesto, adding pasta water as needed to loosen up the sauce.
Serve the pasta with the roasted Brussels sprouts on top. Enjoy!