Pumpkin Seed Parsley Pasta

Ingredients

• 3/4 cup shelled unsalted pumpkin seedsWoodstock: USDA Organic
• 2 packed cups flat-leaf parsley leaves and tender stems, washed and dried
• 1 small garlic clove, roughly chopped
• 3 tablespoons olive oilBragg: USDA Organic
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon fine salt, plus 2 teaspoons for pasta water
• 1/4 teaspoon black pepper
• 12 ounces dry wheat spaghetti
• 1/2 to 3/4 cup reserved hot pasta cooking water

Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.

Method

1. Toast the seeds

   Heat a dry skillet over medium-low heat. Stir pumpkin seeds for 3 to 4 minutes until fragrant and a few begin to pop; spread on a plate to stop cooking while a large pot of water comes to a boil.

2. Cook the spaghetti

   Salt the boiling water with 2 teaspoons salt. Cook spaghetti according to its package, usually 9 to 11 minutes, until tender with a slight bite. Reserve 1 cup cooking water before draining.

3. Blend parsley sauce

   While pasta cooks, pulse toasted seeds, parsley, garlic, oil, lemon juice, 1/2 teaspoon salt and pepper in a food processor. Add 1/4 cup reserved pasta water and process to a coarse paste; stop and scrape the bowl as needed.

4. Coat and serve

   Return drained pasta to the warm pot off heat and toss with the sauce. Add another 1/4 to 1/2 cup cooking water gradually until it coats the strands without pooling. Divide among four bowls and serve promptly.