Creamy pasta tossed with vibrant sunflower seed pesto, fresh basil, and garlic. A budget-friendly 30-minute meal.
# What You’ll Need:
→ Pesto Components
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 additional as needed
07 - 2 tablespoons lemon juice
08 - 1/4 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Pasta
10 - 14 oz dried pasta (spaghetti, penne, or fusilli)
11 - Salt for pasta water
→ Sauce Enrichment
12 - 1/2 cup heavy cream or unsweetened plant-based cream
# How To Make It:
01 - Bring a large pot of generously salted water to a rolling boil over high heat.
02 - Heat a dry skillet over medium heat. Add sunflower seeds and toast for 3-4 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and let cool slightly.
03 - Add pasta to boiling water and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain pasta thoroughly in a colander.
04 - Combine cooled sunflower seeds, fresh basil, garlic cloves, grated Parmesan, olive oil, lemon juice, salt, and black pepper in a food processor. Pulse until a coarse paste forms, scraping down the sides of the bowl as needed.
05 - Add 1/4 cup water to the pesto mixture and blend until completely smooth and creamy. If the pesto remains too thick, incorporate additional water 1 tablespoon at a time until desired consistency is reached.
06 - Return the drained pasta to the cooking pot over low heat. Pour in the prepared pesto and heavy cream. Toss vigorously with tongs or a wooden spoon until every strand of pasta is evenly coated.
07 - Add the reserved pasta water gradually, 1-2 tablespoons at a time, while tossing until the sauce reaches a velvety consistency that clings to the pasta. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Serve immediately, garnished with extra grated Parmesan and fresh basil leaves if preferred.
