Pumpkin Seed Pasta

1. 1

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

2. 2

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

3. 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. 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. 5

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

6. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.