About this recipe:Even though there's loads of roasting and puréeing to do, it's worth the effort. A delicious and healthy vegan dish.
5 tablespoons shelled pumpkin seeds
2 green peppers
3 green chillies, or to taste
handful chopped fresh coriander
3 cloves garlic
4 tablespoons olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
freshly ground black pepper
1 (500g) pack linguine pasta
250g (9 oz) halved cherry tomatoes
1 lemon, wedged
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Method Prep:20min › Cook:30min › Ready in:50min
Toast the pumpkin seeds in a preheated 180 C / Gas mark 4 oven for 6 to 8 minutes.
Raise the oven's temperature to 230 C / Gas mark 8.
Place the green peppers and chillies on a baking tray. Roast for 15 to 20 minutes, or until the skin blisters. Let cool a bit then pull the skin away from the flesh; discard the skin.
In a food processor or blender combine 4 tablespoons of the pumpkin seeds, coriander, garlic and the peppers and chillies. Pulse until the contents are coarsely chopped. With the machine running, slowly add the oil and the lemon juice. Blend in the salt and pepper.
Cook pasta according to package instructions. Drain and return the pasta to the pot.
Set the pot over medium heat, add the tomatoes and the pesto. Stir well. Add more salt and pepper, if desired. Serve the pasta garnished with the remaining pumpkin seeds and lemon wedges.