A creamy pasta dish with sunflower seed pesto, fresh basil, Parmesan, and a touch of lemon for bright flavor.
# What You'll Need:
→ Pesto
01 - 1 cup unsalted sunflower seeds
02 - 2 cups fresh basil leaves, packed
03 - 2 garlic cloves
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 lemon juice
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon ground black pepper
→ Pasta
10 - 14 ounces dried pasta (spaghetti, penne, or fusilli)
11 - Salt for pasta water
→ Creaminess
12 - 1/2 cup heavy cream or unsweetened plant-based cream
# Steps to Follow:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - While the pasta cooks, toast the sunflower seeds in a dry skillet over medium heat for 3 to 4 minutes until golden and fragrant. Allow to cool slightly.
03 - Combine the toasted sunflower seeds, fresh basil, garlic, Parmesan cheese, olive oil, lemon juice, salt, and black pepper in a food processor. Pulse to form a coarse paste, scraping down the sides as needed.
04 - Add water and blend until smooth and creamy. Add more water gradually if a thinner consistency is desired.
05 - Return the drained pasta to the pot over low heat. Stir in the pesto and cream, tossing to coat evenly. Incorporate reserved pasta water incrementally until the sauce reaches the preferred consistency.
06 - Taste and adjust seasoning with salt, black pepper, or lemon juice as needed. Serve immediately, optionally garnished with extra Parmesan cheese and fresh basil leaves.
