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Recipe Detail Page
Pumpkin Seed Butter Fettuccine with Spinach
Early Summer 2020
For this no-cream, creamy pasta sauce we’ve used pumpkin seed butter, though other smooth seed or nut butters such as sunflower, cashew, hazelnut or almond butter work well, too. If you prefer a stuffed pasta, use a 250-g package of fresh or frozen ravioli instead of the fettuccine. Baby kale can sub in for the spinach for a sharper taste. This recipe can easily be doubled for four servings.
Serves 2
Salt
6 oz (170 g) fettuccine or other long pasta 1 clove garlic, minced
¼ cup (60 mL) pumpkin seed butter or other seed or nut butter
¼ cup (60 mL) freshly grated Parmesan cheese Freshly ground pepper
3 cups (750 mL) packed baby spinach, about 3 oz (85 g)
½ cup (125 mL) grape tomatoes, halved Additional freshly grated Parmesan cheese Green pumpkin seeds
1 Bring a pot of salted water to a Cook pasta according to package directions just until al dente.
2 Meanwhile, combine garlic, seed butter, Parmesan and ¼ tsp (1 mL) pepper in a large, heatproof bowl.
3 Remove pasta from heat (but don’t drain it). Scoop out about ½ cup (125 mL) of the pasta cooking water and whisk into the seed butter mixture until blended. Add spinach, then use tongs or a strainer to remove pasta from pot (leaving water in the pot) and place on top of spinach. Let stand for 30 seconds to wilt spinach.
4 Toss pasta gently to coat, gradually adding more of the pasta cooking water, about another ½ cup (125 mL), to moisten as desired. Season to taste with salt and pepper. Arrange in warmed pasta bowls, top with grape tomatoes, more Parmesan and a sprinkle of pumpkin seeds.
Serves 2
