Ingredients
3 cups hulled pumpkin seeds (pepitas)
1 cup fresh flat-leaf parsley, cleaned and stemmed
2 garlic cloves, peeled
1 small dried chile pepper
1/4 teaspoon ground cinnamon
1 1/2 cups extra-virgin olive oil
Coarse salt and freshly ground pepper
Cooked pasta, for serving
Freshly grated Parmesan cheese, for serving
Preparation
Preheat the oven to 350 degrees. Spread seeds on a baking pan. Bake until fragrant, about 10 minutes. Transfer to a bowl to cool.
In the bowl of a food processor combine seeds, parsley, garlic, chile, and cinnamon. Pulse to combine. With processor running, slowly add oil in a steady stream until combined. Season with salt and pepper. Toss sauce with hot pasta; garnish with freshly grated Parmesan. Serve.
