Dill & Pumpkin Seed Pesto Pasta

My favourite all-time easy pasta recipe. And my kids LOVE it, I cook extra & put it in their school lunch to eat cold.

In a food processor add:
- Handful of dill
- Half handful of pumpkin seeds
- Juice of half a lemon
- Dash of Tabasco (if you like)
- Salt/pepper

Slowly add olive oil & pulse until pesto like texture. Don’t over process, some texture is good.

Cook up your favourite pasta until al dente. Drain water, toss your pasta while still hot with around 2 tbspn’s per serving of pesto. Plate with a sprig of dill, a few pumpkin seeds, a drizzle of your fav olive oil & a little cracked pepper. The remaining pesto lasts in the fridge for days, or freeze for months. 



Chef Mike Ward's Dill and Pumpkin Seed Pasta