Pumpkin Seed Pasta

Ingredients

• Servings: 5
• 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

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• 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.