Pumpkin Seed Pasta Recipes

PUMPKIN SEED PASTA

Steps:

• 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.

PASTA WITH PUMPKIN SEED PESTO

Steps:

• Bring a large saucepan of generously salted water to a boil. Drop the garlic cloves into the boiling water and boil for 30 seconds to temper their sharpness. Use a slotted spoon to transfer the cloves to a food processor or blender.
• Drop the pasta into the boiling water and cook until al dente.
• While the pasta cooks, add the pumpkin seeds and a pinch each of salt and pepper to the garlic, and process until very finely ground. Scrape the sides of the bowl and add the basil. Scoop 1/4 cup water from the saucepan with the boiling pasta and pour over the basil. Process the basil until ground to a paste. Add the Parmesan and oil, and pulse just until incorporated. Taste the pesto and season with enough salt and pepper to make it punchy.
• Drain the pasta and rinse under cool water until room temperature. Shake dry, then return to the saucepan, and add the pesto and tomatoes, if using. Stir well until everything is evenly coated. Season to taste with salt and pepper. Divide among dishes to serve right away or airtight containers to pack for lunch. Sprinkle with pumpkin seeds and Parmesan, and serve, or cover and refrigerate for up to 5 days.

SPICY PUMPKIN SEED PASTA

Steps:

• Place pumpkin seeds on a cookie sprinkle with cayenne pepper at 350°F for about 3-5 minutes. (watch they can burn quickly).
• Cut up Roma tomatoes in half and place on cookie sheets, large slices of the green onions and the chopped garlic, spray generously with olive oil to coat all, place in oven and roast for 45 minutes. When slightly cool take skins off tomatoes.
• When tomatoes are cooling bring a large pot of slightly salted water to a boil, add gemelli pasta and cook. Drain when done. Add the goat cheese first so it melts then the roasted peeled tomatoes, stir. Place pumpkin seeds on top!