Per preparare il pesto di zucca: frullare la zucca precedentemente cotta (al vapore o al forno avvolta da carta stagnola per evitare che secchi) con il formaggio grattugiato, i pinoli e i semi di zucca precedentemente tostati, qualche foglia di salvia, qualche ago di rosmarino, una macinata di pepe, un pizzico di sale e un filo di olio. La consistenza del pesto deve risultare abbastanza compatta.
Il condimento ottenuto può conservarsi in frigorifero in un barattolo chiuso ermeticamente per un paio di giorni ed essere usato anche per condire la pasta, basterà allungarlo con un paio di cucchiai di acqua di cottura della pasta stessa.
Per preparare l’aperitivo con il pesto di zucca: srotolare la pasta sfoglia, spalmare parte del pesto su tutta la superficie e ricavare per il lungo delle striscioline di un paio di centimetri di larghezza. Arrotolare le striscioline su loro stesse, completare con qualche seme di zucca e cuocere in forno preriscaldato e ventilato a 200°C per 15-20 minuti.
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