I made this pesto from leftover pumpkin seed tapenade. It had served it's purpose as a dip and a spread for crackers and I wanted to figure out something different with what was left. I figured a pesto pasta is always tasty and adding shredded parmesan and sauteed asparagus, makes it even better! Incredibly simple and looks kinda fancy.
Recipe for Tapenade:
1 cup pumpkin seeds, toasted
1/4 cup olive oil
juice of one lemon
dash of salt and pepper
dash of red pepper flakes
Add all of the ingredients to a food processor and pulse until it resembles a pesto. Taste and adjust seasoning to your liking.
Pasta and Asparagus Recipe:
Boil up enough pasta of your choice for four servings, about a package worth, depending on the type of pasta. While it's boiling, add a tablespoon of olive oil to a saute pan. Add thinly sliced asparagus to pan and lightly salt. Cook until tender.
Drain pasta and mix in pesto. Top with asparagus, shredded parmesan and more red pepper flakes if you want an extra kick.
Yields four servings