Pasta Carbonara With Pumpkin Seeds Pesto

1. 1

   Put a pan of boiling salted water on the heat for your pasta. Very lightly toast the almonds and pumpkin seeds in a dry non-stick frying pan on a medium heat. After they get a little golden take the pan and toss the almonds and seeds into a food procesor. Add 2 tsp of olive oil, parmesan, basil and blitz until fine. Peal 2 strokes of garlic and add it to the procesor. Blitz again until smooth.

2. 2

   Put the pasta into the boiling wather and cook it utnil the pasta is al dente. Take a deep pan and ad 1 tsp of olive oil. Meanwhile chopp the red onion and bacon to smaller slices and throw it into the heathed pan one after another (1st the onion and when the onion is glossy add the bacon). When the bacon becomes all golden and crispy add 1 stroke of garlic. Add a three quarters of your pesto to heat through.

3. 3

   Whisk the egg and the yoghurt together well. Season it a little with salt and pepper. When the pasta is done, transfer it from the boiling wather pan to the pan with bacon and pesto. Mix it well together that add the other quarter of pesto and mix it well. After mixing the pasta with pesto, take the pan of the heat and add in the egg mixture. Toss it until evenly coated, silky and creamy, loosening with cooking wather if needed. Taste it and season to perfection, then serve it topped with parmesan and pumpkin seeds.

4. 4

   Voila and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.