-Toast 1/3 cup raw green pumpkin seeds in a heavy skillet over medium heat, stirring frequently until golden and puffed, about 4 minutes.

-Put 1 large garlic clove in a food processor and process until well chopped.

-Add ½ tsp salt, ¼ tsp black pepper and the leaves from 1 bunch of flat leaf parsley.

-Pulse until well chopped and add ¼ cup grated Parmigiano-Reggiano and the toasted pumpkin seeds.

-Process until seeds are finely chopped.

-With the motor running add 1/3 cup olive oil in a slow steady stream.

To serve with pasta: Put the pesto in a large bowl.

-Cook 1# of spaghetti until al dente.

-Whisk about ½ cup of the pasta water into the pesto.

-Drain pasta then toss with pesto, adding salt and pepper to taste.