Cut the pumpkin into chunks and the onion roughly.
In a pan, pour a tablespoon of extra virgin olive oil, the pumpkin, and the rosemary, cook until it becomes slightly soft, adding water occasionally.
In the food processor bowl, add the walnuts, the remaining oil, the grated cheese, and the pumpkin, blend until a smooth cream is obtained.
The pesto can also be frozen in a glass container or kept in the refrigerator for 4/5 days.
You can dress the pasta cold or toss the freshly drained pasta.
Italia
| Energy (kcal) | 577.25 |
| Carbohydrates (g) | 4.7 |
| of which Sugars (g) | 3.02 |
| Fat (g) | 55.8 |
| of which Saturates (g) | 5 |
| Protein (g) | 11.82 |
| Fiber (g) | 4.93 |
| Sale (g) | 0.04 |
