Pasta with asparagus and homemade pesto

Method:

1. Toast the pumpkin seeds in a frying pan over a medium heat until they begin to brown 
2. Remove from heat and chop roughly 
3. Mix in a bowl with garlic, parsley, cheese, lemon zest and juice  
4. Boil pasta in a large pot of water until just about cooked, then add asparagus and continue to cook for a further minute 
5. Drain pasta and asparagus and mix with herb mixture before serving 

Tips:

• If you like your pesto smoother, simply blend in a food processor or pound with a mortar and pestle.  
• The pumpkin seeds can be replaced with any other nuts or seeds such as sunflower seeds, cashews or almonds. 
• Try basil instead of parsley or a combination of herbs 
• If asparagus isn’t available, you can use fresh or frozen beans instead