Roasted Pumpkin Seed Pesto

Rigatoni, Soffritto, Garlic, Anchovy, Lemon, Parsley, Ricotta, Salata

Chef Ashley Eddie of Santina | New York

---

Adapted by StarChefs | February 2019

INGREDIENTS:

Soffritto: (Yield: 1 pint) 
Extra virgin olive oil
100 grams thinly sliced shallots
50 grams thinly sliced garlic
10 grams stemmed dried guajillo chiles 
5 grams salt
8 grams sugar
75 grams tomato paste
6 grams red wine vinegar

Pumpkin Seed Pesto: (Yield: a scant 2 cups or 365 grams)
80 grams pumpkin seeds, toasted
30 grams pumpkin seed oil
5 grams salt

To Assemble and Serve: (Yield: 1 serving)
Salt
90 grams rigatoni
1 tablespoon extra virgin olive oil
1 teaspoon thinly sliced garlic 
1 anchovy fillet 
Lemon wedges
Finely chopped parsley
Grated ricotta salata 

METHOD:

For the Soffritto:
In separate small sauté pans, heat oil and fry shallots, garlic, and guajillos until golden and crisp; drain, cool, crumble, and transfer to a Vitamix blender. Add enough oil to just cover; purée. Pour into rondeau over low heat. Add salt, sugar, tomato paste, and enough oil to just cover. Cook out paste and sugar, stirring often. Finish with vinegar.     

For the Pumpkin Seed Pesto:
To a food processor, add all ingredients and 250 grams Soffritto. Pulse to a fine paste. 

To Assemble and Serve:
In a large pot of boiling salted water, cook pasta al dente; drain, reserving some of the water. In a sauté pan over medium flame, heat oil and lightly sauté garlic—it shouldn’t take on any color. Add anchovies and smash with the back of a spoon until incorporated into the oil. Add rigatoni, tossing to coat and adding pasta water to emulsify. Add 1 tablespoon Pumpkin Seed Pesto and a squeeze of lemon. Serve a shallow bowl. Garnish with parsley and ricotta.

---