Ingredients
⅓ cup pepitas raw, pumpkin seeds
1 cupcilantro
2tspjalapeñoseeded and roughly chopped
2clovesgarlicroughly chopped
1limejuiced
½ tspsea saltfine-grain
⅓ cup extra virgin olive oil
8 ozwhole grain fettuccine or linguine
2small zucchini
squash
Preparation
Lightly toast the pepitas in a small pan over medium-low heat for a few minutes, tossing frequently, until fragrant. Transfer the pepitas to a bowl to cool a bit.
Remove any discolored skin from the squash with a paring knife. Use a julienne peeler (or regular peeler) to slice the squash lengthwise, one side at a time.
Bring a large pot of salted water to a boil, and cook fettuccine until al dente, according to the package instructions. Drain and set aside.
In a food processor, combine the cilantro, jalapeño, garlic, lime juice, salt, and cooled pepitas. While running the food processor, drizzle in the olive oil. Stop processing once the pesto is well blended.
Toss the cooked pasta and ribboned squash with the pesto and serve.
