Pumpkin Pasta with Pesto & Avocado

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Preparation Time
20 – 25 min

Cooking Time
35 min

Difficulty
Easy

Look Yourself Gluten-Free!

4 tablespoon	Red onion (Brunoise chopped)
1 piece	Fennel (chopped Brunoise)
1	Lemon juice
1 clove of	Garlic
6 pieces	Fresh basil leaves
2 tablespoon	Cold pressed olive oil
1 small-medium size	Pumpkin (with its Peel)
1/3	Avokado
1 palm up	Spinach leaf
	Himalayan salt for your taste
	Fresh black pepper according to your taste
6 pieces	Optional: Pistachio

1 tatlı kaşığı	Tarçın

Add 1 pinch of Himalayan salt and lemon juice to the red onion and fennel which we chopped in the form of Brunoise (small squares).
Without peeling its shell, turn the pumpkin into a pasta form using the spiralizer and add it to the mixture of fennel, red onion, salt, and lemon which is standing by. Rest it 10-15 minutes. (If you don’t have a spiralizer, you can also use a fruit peel. It will perform the same function and you will get linguine.)
Grind for 30 seconds in a small food processor with garlic, basil leaves, olive oil and some salt
With the help of a fork crush the avocado, mix it with the pumpkin pasta kept inside the sauce and add 1 tablespoon of the already prepared pesto sauce on it.
First, put the spinach leaves on the plate and then place our pumpkin pasta on it. If we prefer we can add some pistachio.