I came across Meridian Pumpkin Seed Butter and thought I would try it on my bagel but it just didn’t cut it for me, well not like almond butter does. I was on a mission to find the perfect recipe to appreciate this jar of green goo. I have often sprinkled pumpkin seeds onto salads and pasta dishes then it hit me. Pesto. I just love pesto, pesto on pasta, pizza and even roasted veggies. Don’t knock the idea until you’ve have tried it, you’ll be surprised how good it tastes. Packed with extra protein, this lunchtime recipe is super quick and great after a training run. Meridian seed butters are super rich in nutrients such as copper, iron and & magnesium so great for enhancing energy availability in time for your late afternoon workout.
I haven’t used any particular measurements or ingredients for this dish so you can add as little or as much of each as you fancy. Just give it a try.
- Pasta (wholemeal/spelt/rice or gluten free)
- 1-2 desert spoons Meridian Pumpkin Seed Butter
- Green veggies of your choice –broccoli /asparagus/mange tout/sugar snap peas/spinach – whatever you have or whatever is in season
- Chestnut mushrooms or roasted squash pieces – a great autumnal twist
- 1-2 cloves Garlic
- ½ Chilli (optional)
- Cook the pasta in boiling water as on the packet.
- Sautee the garlic (and chilli if you like it spicy) in a pan. Add the mushrooms and then the green veggies. If you’re adding spinach wait until the very end as this will take no time to wilt in the hot pan.
- If you’re in a squashy mood, chop ½ small butternut into small pieces. Place on a roasting tray, drizzle in olive oil, salt and pepper and bake in the oven for 35 mins @ 190 degrees or until they start to turn crispy looking.
- Drain the pasta and stir in the pumpkin seed butter Add the veggies adding more pumpkin butter if needed. Serve with fresh basil. Enjoy!