Roast pumpkin seeds in a frying pan. Parsley rinse and shake dry, pluck the leaves. Grind with pumpkin seeds, pumpkin seed oil and sunflower oil or other vegetable oil. Leek onion rinse, clean, chop finely. Remove seeds from chilies, rinse, cut into fine rings. Fold into the puree and season with salt, juice of one lemon, pepper and sugar.
Mix into freshly cooked pasta (enough for 500 g).
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