Pumpkin Seed Pasta
Description
Roasted pumpkin seeds provide a spicy crunch on top of gemelli pasta sauced with roasted garlic roma tomatoes and goat cheese.
Ingredients
•
1 cup raw pumpkin seeds
•
1 tablespoon cayenne pepper
•
3 pounds roma (plum) tomatoes, halved
•
2 bunches green onions, cut into 1/2-inch pieces
•
6 cloves garlic, chopped
•
1/4 cup olive oil
•
1 (10 ounce) package goat cheese
•
1 (16 ounce) package gemelli pasta
Directions
1
Preheat an oven to 350 degrees F (175 degrees C).
2
Spread pumpkin seeds in a single layer on a cookie sheet. Sprinkle the seeds with cayenne pepper.
3
Roast in the preheated oven until lightly browned, 3 to 5 minutes. Watch them carefully so that they do not burn. Set aside.
4
Place the tomatoes in a single layer on a cookie sheet. Scatter the green onion and garlic over the tomatoes. Drizzle the vegetables with olive oil to coat.
5
Roast in the preheated oven 45 minutes. Remove from oven and cool slightly; remove the skins from the tomatoes.
6
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gemelli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
7
Stir the goat cheese into the hot pasta until melted. Then, stir in the roasted peeled tomatoes. Place the pumpkin seeds on top of pasta to serve.