PELZMANN'S PAPPARDELLE
WITH PUMPKIN PESTO
60 g pumpkin seeds
1/8 l Pelzmann’s pumpkin seed oil30 g chunk of Parmesan
80 g corn lettuce
Salt, freshly ground pepper
400 g Pappardelle
Wash, shake dry and separate 50 g of corn lettuce into leaves. Finely grate Parmesan. Finely grind pumpkin seeds together with Pelzmann’s pumpkin seed oil, Parmesan, corn lettuce, salt and pepper in a food processor or mortar and pestle.
Cook Pappardelle al dente, strain and mix with pesto while still hot. Garnish with remaining corn salad.
