En Español | Yields 4 portions
- 1 bunch basil, leaves only, rinsed well
- ¼ cup parsley
- ½ jalapeño, seeded and deveined
- 1 teaspoon fresh oregano
- ¼ cup pumpkin seeds, lightly toasted
- 2 cloves garlic
- ½ cup (4 ounces) Parmesan cheese or Pecorino Romano cheese, grated
- 1/3 cup extra virgin olive oil
- 1 (12-ounce) package quinoa spaghetti
- 1 tablespoon salt
- Extra utensil: A bowl of ice-cold water (enough water to cover the herbs)
1. Boil water in a medium pan. Add basil, parsley, oregano and jalapeño and cook for 10-15 seconds. Remove from heat and immerse in ice-cold water. Drain and pat dry well with paper towel. Set aside 1/3 cup of the water in which the herbs were blanched.
2. Place herbs and jalapeño in a food processor, along with pumpkin seeds, garlic, cheese and the water that was set aside. Mix well and pour into a large bowl. Add olive oil and combine well.
3. Cook pasta as per the package instructions, in boiling water and with a tablespoon of salt. Once cooked, drain well, setting aside a ½ cup of the water in which you cooked the pasta.
4. Add the spaghetti to the pesto sauce and mix well. Add the additional water only if needed. The spaghetti should come out green colored. Serve hot with additional cheese, if desired.
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