Coriander-Pumpkin Seed Pesto with Squash Ribbons and Fettuccine - Nature's Choice
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Coriander-Pumpkin Seed Pesto with Squash Ribbons and Fettuccine

30 April 2018

Diets Description:
  • ovo vegetarian

AuthorNature's ChoiceCategoryDifficultyIntermediate

Nature’s Choice shares this delicious Coriander-Pumpkin Seed Pesto with Squash Ribbons and Fettuccine which is 100 percent vegan and gluten-free. This dish is high in protein, very nutritious, flavour packed, affordable and easy to cook for the whole family.

Ingredients
Coriander and Pumpkin Seeds Pesto
  cup Nature’s Choice Pumpkin Seeds
 1 cup Fresh Coriander (Chopped)
 2 tsp seeded and roughly chopped Jalapeño
 2 Garlic Cloves (Chopped)
 ½ tsp Nature’s Choice Fine Himalayan Salt
  cup Extra Virgin Olive Oil
 1 Lime, Juiced - can use lemon
Pasta and Squash Ribbons
 225 g Nature’s Choice Fettuccine (Gluten Free)
 2 small Baby Marrows, chopped
 1 Yellow Gem Squash,peeled

Method
1

Lightly toast the pumpkin seeds in a pan over low heat for five minutes, tossing frequently, until fragrant. Transfer the pumpkin seeds to a bowl to cool off a bit.

2

Use a grater to grate the squash lengthwise, one side at a time (stop once you get to the seeded part, then turn the squash to work on the next side).

3

Bring a large pot of salted water to a boil, and cook fettuccine until al dente. Drain and set aside.

4

In a blender, combine the coriander, jalapeño, garlic, lime juice, fine Himalayan salt and cooled pumpkin seeds. While running the blender, drizzle in the olive oil.

5

Toss the cooked pasta and gem squash with the pesto and serve.

 

Ingredients

Ingredients
Coriander and Pumpkin Seeds Pesto
  cup Nature’s Choice Pumpkin Seeds
 1 cup Fresh Coriander (Chopped)
 2 tsp seeded and roughly chopped Jalapeño
 2 Garlic Cloves (Chopped)
 ½ tsp Nature’s Choice Fine Himalayan Salt
  cup Extra Virgin Olive Oil
 1 Lime, Juiced - can use lemon
Pasta and Squash Ribbons
 225 g Nature’s Choice Fettuccine (Gluten Free)
 2 small Baby Marrows, chopped
 1 Yellow Gem Squash,peeled

Directions

Method
1

Lightly toast the pumpkin seeds in a pan over low heat for five minutes, tossing frequently, until fragrant. Transfer the pumpkin seeds to a bowl to cool off a bit.

2

Use a grater to grate the squash lengthwise, one side at a time (stop once you get to the seeded part, then turn the squash to work on the next side).

3

Bring a large pot of salted water to a boil, and cook fettuccine until al dente. Drain and set aside.

4

In a blender, combine the coriander, jalapeño, garlic, lime juice, fine Himalayan salt and cooled pumpkin seeds. While running the blender, drizzle in the olive oil.

5

Toss the cooked pasta and gem squash with the pesto and serve.

Coriander-Pumpkin Seed Pesto with Squash Ribbons and Fettuccine

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