1/3 cup pepitas and pumpkin seeds
1 cup chopped parsley leaves and stems
...1/3 freshly grated pecorino/parmesan cheese
2/3 cup extra virgin olive oil
2 large cloves garlic
3 tbs freshly squeezed lemon juice
450g good quality frozen/fresh ravioli (I used pumpkin and sage)
1/2 cup roughly chopped pitted black kalamata olives
fresh thyme
pine nuts
Set some water to boil. Swirl your seeds around in a hot pan for a couple of minutes until toasted. Place your seeds, parsley, cheese, half the olive oil, garlic and lemon juice into a food processor. Pulse while drizzling in the remaining olive oil, until you get a smooth paste.
Pop your pasta into the boiling water and take it out when it has just cooked. Drain it and gently stir half of the pesto paste through.
Let the pasta sit for around 30 seconds, then pour through the remaining pesto and olives (If you're not big on pesto just
add less of the mixture through).
Garnish with pine nuts and fresh thyme and serve while it's hot!
Recipe by Megan Micallef
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