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Close up of inguine with Pumpkin Seed Kale Pesto in bowl with cilantro, burrata and breadcrumbs

Linguine with Pumpkin Seed Kale Pesto, Burrata and Breadcrumbs

Pumpkin Seed Kale Pesto is a wonderful sauce to make in the fall and winter months. It’s quite versatile, but especially delicious when paired with fresh linguine, creamy burrata and toasted breadcrumbs.

Course Main Course
Cuisine Italian
Keyword kale pesto pasta, pasta with pesto, pumkin seed pesto
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 400 kcal


For the Pesto:

  • 1 bunch of kale hard stems removed and roughly chopped
  • 2 cloves garlic peeled
  • 1 cup toasted pumpkin seeds or pepitas plus more for garnish
  • 1 cup fresh cilantro or basil leaves plus more for garnish
  • 3/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • sea salt and freshly ground black pepper to taste

For the Pasta:

  • 8 ounces linguine cooked until al dente and drained (reserve about 1/2 cup of pasta water)
  • 4 ounces burrata
  • 1/4 cup toasted breadcrumbs


  1. Place kale leaves into a pot of boiling water. Cook for about 1 minute, then drain and place in a bowl of ice water to stop the cooking and shock the leaves to remain a vibrant shade of green. Drain and squeeze out as much excess liquid as possible.
  2. Place kale, garlic, pumpkin seeds and herbs into a food processor. Pulse until finely chopped. With the motor still running, add the olive oil in a steady stream. Add the lemon juice, sea salt and black pepper and pulse once more.
  3. Transfer linguine to a pot over medium-low heat. Toss with approximately 1 cup of pumpkin seed kale pesto. Add starchy pasta water as necessary to help evenly distribute the sauce. When pasta is warmed through, divide evenly amongst bowls. Top with burrata, breadcrumbs, pumpkin seeds and fresh herbs. Dollop with additional remaining pesto, if desired.

Recipe Notes

To cut down on the cost of the pesto, you could also use parsley as an herb.