Pumpkin Seed Pesto Pasta with Cherry Tomatoes

A nutrient-rich pasta dish made with a vibrant pumpkin seed pesto showcasing Lark Ellen Farm's sprouted organic pumpkin seeds. Tossed with al dente pasta and fresh cherry tomatoes.

Prep Time: 10 min  |  Cook Time: 12 min  |  Servings: 4 servings

Ingredients

  • Sprouted Organic Pumpkin Seeds (1 cup)
  • Fresh basil (2 cups, loosely packed)
  • Garlic cloves (2)
  • Lemon juice (2 tablespoons)
  • Olive oil (1/3 cup)
  • Pasta (12 oz, any shape)
  • Cherry tomatoes (1.5 cups, halved)
  • Parmesan cheese (1/2 cup grated, optional)
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1 cup pasta water before draining.
  2. While pasta cooks, make the pesto: Add Sprouted Organic Pumpkin Seeds, fresh basil, garlic cloves, and lemon juice to a food processor.
  3. Pulse until roughly combined, then slowly drizzle in olive oil while processing until you reach a chunky-smooth consistency. Season with salt and pepper.
  4. In a large skillet, warm 1 tablespoon olive oil over medium heat. Add cherry tomatoes and cook for 2-3 minutes until slightly softened.
  5. Add the cooked pasta to the skillet with the tomatoes. Pour in the pumpkin seed pesto and toss gently to combine.
  6. Remove from heat and stir in Parmesan cheese if using. Season to taste.
  7. Serve immediately, garnishing with additional pumpkin seeds, fresh basil, and Parmesan if desired.

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