This recipe is part of my Summer menu collaboration with Teressa Foglia.

My garden is overflowing with fresh basil. It is a blessing because basil has a tendency to be quite fussy. Too cold, it wilts. Too hot, the leaves turn up and shrivel. As soon as you pick it, it starts to lose its bright green color. Fussy as it may be, basil is my favorite. So I meticulously tend to it, trimming and pruning the plants dutifully as I am in the garden. Whenever I pick it, I can’t help but close my eyes, breathe in its scent and let out an ‘mmmmm’.

This recipe for Orecchiette with Pumpkin Seed Pesto is a great way to use up an overabundance of basil, but also a great reason to grab some basil the next time you are at the grocery store. Orecchiette, or ‘little ear’ in Italian, is the perfect vessel for the sauce, holding the green sauce inside of the pasta like a cup.

Traditional Pesto Genovese is made with garlic, basil, pine nuts and a blend of Parmigiano and Pecorino cheese.

In this recipe, I opted for Pumpkin Seeds, or pepitas. Similar to pine nuts, pumpkin seeds, or pepitas, have a mild, nutty flavor. However, pumpkin seeds are incredibly nutritious. They offer a variety of health benefits due to their rich nutrient profile, including healthy fats, magnesium, zinc, and antioxidants.

Pumpkin seeds are rich in antioxidants like Vitamin E and carotenoids, which help protect cells from damage and reduce inflammation.

Another reason I always keep pumpkin seeds on hand? My chickens absolutely love them. When I am feeding them scraps from my kitchen, I always throw in a handful of pumpkin seeds. Since this Summer menu collaboration was all about farm-to-table, I thought the (literal) blending of basil and pumpkin seeds would be perfect.

Now, let’s talk about the ingredients!

Dried pasta: When shopping for dried pasta, I always buy bronze die cut pasta that is made in Italy. It is the highest quality pasta you can buy and is worth the few extra dollars. Bronze die cut pasta has a slightly rough texture, which again, allows the pasta to cling to it better.

Here is a brand available on amazon that I enjoy: Orecchiette Pasta

Basil: During the Summer, Farmers Markets and supermarkets alike have fresh basil readily available. Look for fresh, clipped basil the produce department, or Whole Foods often has potted basil plants. Whatever you do, do not refrigerate your basil. The cold will cause it to wilt, so leave it at room temperature or put your potted plant outdoors.

Parmesan cheese: Be sure to get the real deal! Parmigiano REGGIANO! I could write a dissertation on this, but be wary of cheese labeled ‘Parmesan’ or that is not made in Italy. True Parmigiano Reggiano will always be labelled as such, it is the only TRUE parmesan cheese. Whole Foods always has it in their cheese section (typically on a table, at room temperature), or you can always go to your local Italian import store.

I cannot recommend this online store, Emilia Food Love, enough for high quality Italian products. I almost exclusively buy my Parmigiano from here, it is shipped 2-day from Italy and comes with ice packs inside to keep the cheese fresh during its journey.

Extra Virgin Olive Oil: There are so many good-quality olive oils readily available at supermarkets. Look for ones that are in dark glass, have a ‘picked on’ date, and bonus points for a single variety of olive. I am partial to olive oil from Italy, but there are many great ones available from Spain, Greece and even California. If you shop at Emilia Food Love for cheese, add some of their olive oil to your cart. Thank me later!

Ingredients

▢ 1/2 lb dried orecchiette pasta

Pumpkin Seed Pesto

▢ 2 c fresh picked basil leaves stems removed
▢ 1/2 c unsalted pumpkin seeds
▢ 1 clove garlic
▢ 1/4 c grated Parmesan or Pecorino cheese plus more for garnish
▢ 1/4 c extra virgin olive oil plus more, if needed

Instructions

Bring a large pot of water to a boil.
Generously salt the water and add pasta.
Cook according to package instructions for al dente.
Pulse the pumpkin seeds and garlic in the food processor until they’re finely chopped.
Add the basil and pulse again.
Next, drizzle in the olive oil with the food processor blade still running.
Finally, add grated Parmesan cheese and process briefly until combined.
Once the pasta has finished cooking, strain and place into a bowl. Toss pasta in pesto.
Top with shaved parmesan cheese.