Prep time 10 minutes | Cook time 20 minutes | Servings 4 – 6

Ingredients

For the toasted pumpkin seed pesto

• 1 cup Frinton Farms toasted salted pumpkin seeds
• 1½ cups soffritto
• 2 tablespoons of Frinton Farms pumpkin seed oil
• 1 anchovy fillet

For the Rigatoni

• ¼ cup extra-virgin olive oil
• 4 cloves garlic, sliced
• 4 anchovy fillets
• 1 cup fresh parsley, chopped
• ½ cup toasted pumpkin seed pesto
• 1 pound gluten-free rigatoni (or sub your pasta of choice)
• Juice of 1 lemon, as needed
• Salt
• ½ cup grated ricotta salata

Instructions:

Make the pesto: Add the pumpkin seeds to the bowl of a food processor and pulse until finely ground. Then, add the remaining ingredients and pumpkin seed oil and process until they are combined.

Make the pasta: Bring a pot of water to a boil and season it with salt. Add the pasta and cook until it is al dente, making sure to reserve some of the pasta water.

Meanwhile, heat a separate pot over medium heat and add the olive oil, sliced garlic, and anchovy fillets. Mash the anchovy into the oil and let it simmer for 3 to 5 minutes. Then, add the parsley and pumpkin seed pesto, stirring to combine.

Add the cooked pasta to the pot with the pesto, adding some of the reserved pasta water to achieve the desired consistency. Stir until the pasta is well coated and warmed through. Season with lemon juice and salt according to taste. Finally, plate the pasta and serve it with ricotta salata.

For extra crunch and taste, sprinkle over a handful of Frinton Farms roasted salted pumpkin seeds.