| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 440 | 29g | 6g | 33g |
| sugars | fibre | protein | salt |
| 4g | 3g | 13g | 0.6g |
Sometimes, the simplest ingredients create the most memorable dishes. Our Pumpkin Flower Pesto Pasta is a perfect example of that. Growing up in the heartland of Nebraska, I always had a deep appreciation for fresh produce and wholesome meals. This recipe encapsulates those values, bringing together the farm-to-table freshness with a touch of Italian flair. Imagine the subtle floral notes of pumpkin flowers complementing the robust flavor of fresh basil pesto—a harmony of flavors that dances on your palate.
Nutrient Packed and Delicious
When it comes to health benefits, this recipe doesn’t disappoint. Fresh basil is a powerhouse of vitamins A, C, and K, promoting healthy vision, immune system function, and blood clotting. The pumpkin flowers are low in calories but rich in antioxidants and anti-inflammatory compounds. Meanwhile, garlic not only adds a delightful aroma but also brings along its known benefits for heart health, thanks to its sulfur compounds.
Cooking From the Heart
Using pumpkin flowers in a pasta dish like this may seem unconventional, but it’s reminiscent of the creativity often found in Midwestern kitchens. Just like my family recipes that use humble ingredients to create something extraordinary, the Pumpkin Flower Pesto Pasta transforms simple elements into an elegant meal. This dish captures the essence of comfort food, but without the heaviness—perfect for a dinner that’s both sophisticated and grounded in farm-fresh goodness.
This pasta would pair beautifully with a light side salad dressed in a tangy vinaigrette or even a cozy bowl of tomato bisque. The flavor profile is somewhat similar to traditional basil pesto pasta, but the addition of pumpkin flowers elevates it to something truly special. It’s a versatile dish that can work well as a main course or a delightful side, particularly at a gathering where you want to impress.
If you enjoyed this, you might also appreciate recipes that celebrate seasonal produce, like butternut squash risotto or a classic caprese salad. For more inspiration on how to cook with unique ingredients, check out some of the innovative recipes on Serious Eats or Bon Appétit. Investing just a bit of your time into these kinds of dishes not only nourishes the body but also brings a piece of my Nebraska heartland to your table.
What You’ll Need
Method
Step One
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of pasta water, and set aside.
Step Two
While the pasta cooks, prepare the pesto. In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, minced garlic cloves, extra-virgin olive oil, salt, black pepper, lemon zest, and lemon juice. Process until smooth, adjusting the consistency with additional olive oil if necessary.
Step Three
In a large skillet over medium heat, add a small amount of olive oil and sauté the chopped pumpkin flowers for 2-3 minutes until they are tender.
Step Four
Add the cooked fettuccine to the skillet with the sautéed pumpkin flowers. Pour the pesto sauce over the pasta and toss to combine, adding reserved pasta water a little at a time until the sauce reaches the desired consistency.
Step Five
Serve the Pumpkin Flower Pesto Pasta immediately, garnished with halved cherry tomatoes if desired. Enjoy!
