A vibrant, creamy pesto pasta featuring toasted sunflower seeds, fresh basil, and garlic. Budget-friendly and ready in just 30 minutes.
# What You'll Need:
→ Pesto
01 - 1 cup unsalted sunflower seeds
02 - 2 cups fresh basil leaves, packed
03 - 2 cloves garlic, minced
04 - 1/2 cup grated Parmesan cheese
05 - 1/2 cup extra virgin olive oil
06 - 1/4 cup water, plus more as needed
07 - 2 tablespoons fresh lemon juice
08 - 1/4 teaspoon sea salt
09 - 1/4 teaspoon black pepper
→ Pasta
10 - 14 oz dried pasta (spaghetti, penne, or fusilli)
11 - Salt for pasta water
→ Creaminess
12 - 1/2 cup heavy cream or unsweetened plant-based cream
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta thoroughly.
02 - While pasta cooks, add sunflower seeds to a dry skillet over medium heat. Toast for 3-4 minutes, stirring occasionally, until golden and fragrant. Transfer to a plate and cool slightly.
03 - In a food processor, combine cooled sunflower seeds, basil, garlic, Parmesan, olive oil, lemon juice, salt, and pepper. Pulse until a coarse paste forms, pausing to scrape down the sides as needed.
04 - Add water gradually and blend until the mixture reaches a smooth, creamy texture. Adjust with additional water if a thinner consistency is desired.
05 - Return drained pasta to the pot over low heat. Add pesto and cream, tossing continuously to coat all pasta evenly. Incorporate reserved pasta water in small increments until the sauce reaches desired thickness.
06 - Taste the finished dish and adjust seasoning with salt, pepper, or additional lemon juice as needed. Transfer to serving bowls and garnish with extra Parmesan and fresh basil if desired. Serve immediately.
