Pasta with parsley pesto and pumpkin
- Gluten Free
- Lactose Free
- Vegetarian
- Energy Kcal 802
- Carbohydrates g 70.2
- of which sugars g 5
- Protein g 12.7
- Fats g 52.3
- of which saturated fat g 8.4
- Fiber g 3.8
- Cholesterol mg 7
- Sodium mg 57
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 15 min
- Serving: 4
- Cost: Low
PRESENTATION
Pasta with parsley pesto is super delicious—an amazing dish from Northern Italy. It’s got that creamy pumpkin goodness mixed with the fresh, herby kick of parsley pesto pasta. So here's the thing: as the leaves change in autumn and winter, you start smelling the comforting scent of sautéed pumpkin in Italian kitchens everywhere. Really, it's all about that cozy vibe. The pumpkin gets tender and practically melts into the squash pasta recipe, giving it both flavor and that extra moist texture you crave. And listen, what makes this dish special is the pesto. It’s made from parsley instead of basil, offering a slightly bitter edge that slices through the pumpkin’s natural sweetness. Seriously good! A handful of olives gives it a salty pop, and some folks love tossing in breadcrumbs or speck for even more depth.
Thing is, this is one of those easy pasta recipes that fits any occasion—quick weeknight dinners, surprise guests, or just when you’re in the mood for something a bit different yet homey. And look, in Northern Italy, there’s a big focus on seasonal ingredients, so this type of parsley pesto pasta changes with what’s available. People get creative, you know, sometimes adding mushrooms for an earthy touch. Plus, switching up the pasta—gluten-free options work just as well for those who need them. For real, the beauty of this dish is its adaptability. You can try a bit more olive oil for a silky sauce or toss in more toasted breadcrumbs if you want a crispy crunch. However you tweak it, you end up with a vegetarian pasta dish that’s super satisfying, not too heavy, and easy to adjust. The balance of flavors—sweet pumpkin, a tangy hint from the pesto, and a touch of salt from the olives—really really showcases traditional Italian home cooking. It’s the kind of healthy pasta meal that feels both special and totally doable any night of the week, making the table feel just a bit more welcoming and warm, capturing the core of a cozy Italian kitchen.
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INGREDIENTS
- Gluten-free Tortiglioni pasta 11.25 oz (320 g)
- Mantuan pumpkin 0.9 lb (390 g)
- Taggiasca olives ½ cup (60 g)
- Black pepper to taste
- For the Parsley Pesto
- Parsley 1 cup (30 g)
- Parmigiano Reggiano PDO cheese 1.1 oz (30 g) - to grate
- Extra virgin olive oil 6.7 tbsp (90 g)
- For Frying
- Vegetable oil to taste
How to prepare Pasta with parsley pesto and pumpkin
To prepare pasta with parsley pesto and pumpkin, first, bring a pot full of water to a boil that you will use to cook the pasta. Clean the pumpkin by removing the seeds and inner filaments with a spoon 1 and peeling off the skin, then cut the flesh into slices 2 and then into chunks about half an inch 3: you will need about 10.5 oz of cleaned pumpkin in total.
Heat the oil in a pan: cover the bottom of a wide pan and when it's hot add the pumpkin cubes 4. Fry for about 4 minutes until they are just golden, then drain them with a slotted spoon 5 and transfer them to a paper towel to remove excess oil 6.
When the water comes to a boil, add the tortiglioni, which should cook for the time indicated on the package 7. Meanwhile, prepare the parsley pesto: place the washed and dried parsley in a tall and narrow container, add the grated parmesan 8 and olive oil 9, and blend with an immersion blender.
Until you get a smooth sauce 10. Pour the parsley pesto into a saucepan 11, and when the pasta is cooked, drain it directly into the same saucepan using a slotted spoon, retaining a bit of the cooking water 12.
Mix well off the heat, then add the olives 13 and the fried pumpkin 14. A grind of pepper and your pasta with parsley pesto and pumpkin is ready to be served 15!