Pumpkin Seed Pasta So Tasty

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Pumpkin Seed Pasta

"I acquired this recipe from my Mom years ago. It is so yummy!!! A have to strive."

Ingredients :

1 cup raw pumpkin seeds
1 tablespoon cayenne pepper
3 kilos roma (plum) tomatoes, halved
2 bunches green onions, reduce into half of-inch pieces
6 cloves garlic, chopped
1/four cup olive oil
1 (10 ounce) package goat cheese
1 (16 ounce) bundle gemelli pasta

Instructions :

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

Preheat an oven to 350 tiers F (175 levels C).
Spread pumpkin seeds in a single layer on a cookie sheet. Sprinkle the seeds with cayenne pepper.
Roast inside the preheated oven until lightly browned, 3 to 5 mins. Watch them carefully so that they do now 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 veggies with olive oil to coat.
Roast in the preheated oven 45 mins. Remove from oven and funky barely; do away with the skins from the tomatoes.
Meanwhile, fill a large pot with gently salted water and bring to a rolling boil over excessive warmness. Once the water is boiling, stir inside the gemelli, and go back to a boil. Cook the pasta uncovered, stirring from time to time, until the pasta has cooked thru, however is still corporation to the chew, approximately 10 mins. Drain nicely 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 pinnacle of pasta to serve.

Notes :

Reynolds® Aluminum foil may be used to preserve meals wet, prepare dinner it frivolously, and make smooth-up simpler.

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