Pasta with Spring Salad Pesto

01Method

1. 1

   Combine the salad leaves in a food processor, setting the edible flowers aside for garnish.

2. 2

   Add the grated cheese, minced garlic, and toasted pumpkin seeds. Pour in the olive oil, season with salt and pepper, then blend until smooth. Adjust seasoning to taste as needed.

3. 3

   If not using the pesto immediately, transfer it to a jar, cover the surface with additional oil, seal tightly, and refrigerate for up to one week.

4. 4

   Cook the pasta until al dente and toss with the prepared pesto. Divide among serving plates, sprinkle with grated cheese and pumpkin seeds, drizzle with oil, and garnish with the edible flowers. Serve while warm, preferably in an outdoor setting.