Pumpkin Seed Pasta
Serves: 5
Carole Volkman
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Raw Pumpkin Seeds1 tbsp
Cayenne Pepper2 bunches
Green Onion (cut into 1/2-inch pieces)6 cloves
Garlic (chopped)1 cup
Olive Oil280 g
Goat Cheese (package)450 g
Pasta (package gemelli)Directions:
1
Preheat an oven to 350 degrees F (175 degrees C)
2
Spread pumpkin seeds in a single layer on a cookie sheet
3
Sprinkle the seeds with cayenne pepper
4
Roast in the preheated oven until lightly browned, 3 to 5 minutes
5
Watch them carefully so that they do not burn
6
Set aside
7
Place the tomatoes in a single layer on a cookie sheet
8
Scatter the green onion and garlic over the tomatoes
9
Drizzle the vegetables with olive oil to coat
10
Roast in the preheated oven 45 minutes
11
Remove from oven and cool slightly; remove the skins from the tomatoes
12
Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat
13
Once the water is boiling, stir in the gemelli, and return to a boil
14
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes
15
Drain well in a colander set in the sink
16
Stir the goat cheese into the hot pasta until melted
17
Then, stir in the roasted peeled tomatoes
18
Place the pumpkin seeds on top of pasta to serve