SPAGHETTINI WITH PUMPKIN SEED PESTO
SERVES 4 AS A MAIN COURSE OR 6 AS A STARTER

3/4 lb. (375g) spaghettini pasta
½ c. (125 mL) unsalted pumpkin seeds, toasted*
½ c. (125 mL) minced fresh parsley
1 large garlic clove, minced
1 Tbsp. (15 mL) freshly squeezed lemon juice
¼ cup (60 mL) extra virgin olive oil
¼ tsp. (1 mL) sea salt
Freshly ground black pepper to taste
Finely grated zest from 1 orange
Grated orange zest for garnish, optional 
*Toast seeds in a 350F (180C) oven just until they begin to turn golden and you can hear them begin to pop, about 3 to 5 minutes.

Bring a large pot of salted water to a rolling boil. Add spaghettini pasta and cook for about 7 to 10 minutes or until tender but firm. While pasta is cooking, combine pumpkin seeds, parsley, and garlic, and lemon juice in a food processor fitted with a metal blade. Whirl until processed to a paste, scraping down the sides occasionally.

While the machine is running, gradually add the olive oil in a thin steady stream until blended.  With a few quick pulses add the zest. Add a little more salt and fresh pepper to taste if you wish. Place in a small, airtight container and refrigerate for up to 2 days. Drain pasta and return to pot. Add pesto and toss together to evenly coat. Serve with a little freshly grated orange zest on top. Delicious served with Sesame Chicken Drummettes.