Spaghetti with Pepita Pesto

By cmschnettler

Ingredients

• Kosher salt
• 8 ounces spaghetti
• 1/3 cup pepitas (green pumpkin seeds)
• 1 bunch fresh cilantro, leaves only (about 3 cups)
• 2 cloves garlic, sliced
• 1/3 cup extra-virgin olive oil
• 1 tomato, finely chopped
• 1 Fresno chile pepper, finely chopped (remove seeds for less heat)
• 1/3 cup crumbled Cotija cheese
• Freshly ground pepper

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain. Return the pasta and cactus to the pot.

Meanwhile, spread the pepitas on a baking sheet and toast in the oven until golden, about 8 minutes. Let cool 5 minutes, then transfer to a blender. Add the cilantro, garlic, olive oil and 1/2 cup of the reserved cooking water and puree until smooth.

Add the pepita pesto, tomato, chile and all but 2 tablespoons of the cheese to the pot with the pasta; toss to combine, slowly adding the remaining 1/2 cup cooking water as needed to loosen. Season with salt and pepper. Serve topped with the remaining 2 tablespoons cheese.