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Pumpkin Seed Pasta

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Pumpkin Seed Pasta

Directions

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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
  • ¼ cup olive oil
  • 1 (10 ounce) package goat cheese
  • 1 (16 ounce) package gemelli pasta
  • Methods :

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Spread pumpkin seeds in a single layer on a cookie sheet. Sprinkle the seeds with cayenne pepper.
  • Roast in the preheated oven until lightly browned, 3 to 5 minutes. Watch them carefully so that they do not burn. Set aside.
  • 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.
  • Roast in the preheated oven 45 minutes. Remove from oven and cool slightly; remove the skins from the tomatoes.
  • 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.
  • 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.
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