Pumpkin Seed Pesto Pasta

Yields 6-8 servings

Prep Time: 5 minutes

Cook Time: 10 minutes


  • 16 ounces spaghetti or tagliatelle 

  • 1½ cups pumpkin seeds, roasted

  • ⅓ cup Parmesan cheese, grated

  • 3 garlic cloves

  • 1½ cups fresh basil leaves

  • 1 cup fresh parsley leaves

  • 1½ tablespoons fresh dill

  • 1 tablespoon fresh tarragon

  • ½ lemon, juiced

  • ¾ cup olive oil

  • 1 teaspoon crushed red pepper

  • 1 tablespoon champagne vinegar

  • 1 teaspoon lemon zest

  • ½ cup iced water, if desired

  • Salt & pepper, to taste

  • Fresh basil leaves, for garnish


  1. SELECT Pasta/Boil on the Cosori Pressure Cooker, set time to 10 minutes, Adjust to “More/High”, and press On/Start. Allow water to come to a boil.

  2. ADD pasta into the inner pot and boil for 8 to 10 minutes.

  3. ADD the remaining ingredients to a food processor or blender and blend until well combined or made into a smooth paste. Add iced water for a brighter and smoother pesto sauce.

  4. DRAIN the pasta noodles, reserving ½ cup of the boiled pasta water.

  5. TOSS the pumpkin seed pesto sauce and pasta water together with the spaghetti until well coated.

  6. SEASON with salt and pepper, then garnish with fresh basil to serve.