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Pumpkin Seed Pasta
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Spiced pumpkin seeds add a crunchy kick to gemelli pasta with roasted garlic tomatoes and goat cheese.
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
  • 0.25 cup olive oil
  • 1 (10 ounce) package goat cheese
  • 1 (16 ounce) package gemelli pasta
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Evenly scatter pumpkin seeds on a baking sheet. Dust seeds with cayenne pepper.
  • Roast in the preheated oven for 3 to 5 minutes until lightly browned, being careful not to burn. Then, set aside.
  • Spread out the tomatoes on a baking sheet in one layer. Sprinkle the green onion and garlic over the tomatoes. Drizzle everything with olive oil until coated.
  • Roast in the preheated oven for 45 minutes, then let cool slightly before peeling the tomatoes.
  • Fill a large pot with salted water and bring to a rolling boil. Add gemelli pasta and cook until al dente, about 10 minutes. Drain in a colander.
  • Incorporate the goat cheese into the hot pasta until smooth. Gently fold in the peeled roasted tomatoes. Sprinkle pumpkin seeds on top before serving.

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