Spaghetti with Pumpkin Seed Pesto

• 400 g spaghetti (not too thick) or our pumpkin pasta

• Pumpkin seed pesto, to taste (but not too much)

Cook the pasta in plenty of salted water (typically at a ratio of 1:10) until al dente. Drain the water, then toss the pasta with the pumpkin seed pesto, allowing it to heat through briefly. Serve immediately, optionally garnished with a bit of Parmesan cheese. This dish can be enjoyed either as a main course or as a side. It can also be prepared with gnocchi (potato dumplings).