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Coriander-Pumpkin Seed Pesto with Squash Ribbons and Fettuccine

Yields1 Serving

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.


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

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.


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).


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


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.


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

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