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Method
Make it happen
- 01
Lightly toast pumpkin seeds in a dry pan until fragrant, then allow them to cool.
- 02
Blend spinach, seeds, Parmesan, garlic, oil and lemon juice to a smooth-ish pesto.
- 03
Cook orecchiette until al dente; keep back a mug of starchy cooking water.
- 04
Mix pesto with the hot drained pasta off the heat, adding water gradually for a creamy coating.