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Pumpkin Seeds Pesto Pasta

CalendarIcon March 19 2011 CalendarIcon Author: allergickidmom
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Pumpkin Seeds Pesto Pasta This pasta dish is full of nutrients and is super easy to make for a quick dinner in the middle of the week. Fenugreek helps lower blood sugar level for people with diabetes. It is also rich in iron which is essential for a child to develop strong muscles. Pumpkin seeds are a good source of minerals such as iron, phosphorus, magnesium and manganese. Pumpkin seeds are rich in phytosterols which are believed to lower cholesterol.



Caution: This dish is not appropriate for people who are allergic to seeds.

Tips: You can make extra pesto sauce and refrigerate for up to a week.

 
Ingredients
   
  • 3.5 oz Gerbs pumpkin seeds
  • 3 cloves of garlic
  • 1/2 cup extra virgin olive oil
  • 12 sprigs of fresh basil leaves
  • A handful of fenugreek leaves
  • 1/8 tsp groud black pepper
  • Salt to taste
  • 14.5 oz dried pasta

 
Directions
        
  1. Boil pasta in a large pot.
  2. While boiling the pasta, blend all the ingredients in a blender to a fine paste.
  3. Once the pasta is cooked, drain the pasta. Mix the pesto sauce with the pasta and stir well in the pot.
  4. Put the pot back to the stove and cook for one minute. Turn off the heat and serve.

 

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