Pumpkin Seed Pasta

Roasted pumpkin seeds provide a spicy crunch on top of gemelli pasta sauced with roasted garlic roma tomatoes and goat cheese.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 771 Calories

Ingredients

• ¼ cup olive oil
• 6 cloves garlic, chopped
• 1 tablespoon cayenne pepper
• 1 (16 ounce) package gemelli pasta
• 1 (10 ounce) package goat cheese
• 1 cup raw pumpkin seeds
• 3 pounds roma (plum) tomatoes, halved
• 2 bunches green onions, cut into 1/2-inch pieces

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C).

Step 2

Spread pumpkin seeds in a single layer on a cookie sheet. Sprinkle the seeds with cayenne pepper.

Step 3

Roast in the preheated oven until lightly browned, 3 to 5 minutes. Watch them carefully so that they do not burn. Set aside.

Step 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.

Step 5

Roast in the preheated oven 45 minutes. Remove from oven and cool slightly; remove the skins from the tomatoes.

Step 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.

Step 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.