Tasty Recipes: Pumpkin Seed Pasta

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Pumpkin Seed Pasta

"I received this recipe from my Mom years ago. It is so yummy!!! A must try."

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
• 1/4 cup olive oil
• 1 (10 ounce) package goat cheese
• 1 (16 ounce) package gemelli pasta

Instructions :

Prep : 10M	Cook : 5M	Ready in : 1H

• 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.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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