A vibrant, creamy pasta dish featuring sunflower seed pesto with fresh basil and garlic. Ready in 30 minutes, perfect for weeknight dinners.
# What You Need:
→ Pesto
01 - 1 cup unsalted sunflower seeds
02 - 2 cups fresh basil leaves, packed
03 - 2 cloves garlic
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 black pepper
→ Pasta
10 - 14 oz dried pasta such as spaghetti, penne, or fusilli
11 - Salt for pasta water
→ Creaminess
12 - 1/2 cup heavy cream or unsweetened plant-based cream
# How To Make It:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain pasta in a colander.
02 - While pasta cooks, toast sunflower seeds in a dry skillet over medium heat for 3 to 4 minutes until golden and fragrant. Transfer to a plate and let cool slightly.
03 - In a food processor, combine toasted sunflower seeds, basil, garlic, Parmesan, olive oil, lemon juice, salt, and pepper. Pulse until a coarse paste forms, scraping down the sides as needed.
04 - Add water and blend until the mixture reaches a smooth and creamy texture. Adjust consistency with additional water if needed.
05 - Return drained pasta to the pot over low heat. Add pesto and cream, tossing gently to coat all pasta. Gradually add reserved pasta water in small amounts until the sauce reaches your desired consistency.
06 - Taste and adjust seasoning with salt, pepper, or lemon juice as needed. Serve immediately, garnished with extra Parmesan and fresh basil if desired.
