PUMPKIN SEED PASTA
I received this recipe from my Mom years ago. It is so yummy!!! A must try.
Provided by Nicole Devaney
Categories World Cuisine European Italian
Time 1h
Yield 5
Number Of Ingredients 8
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.
Nutrition Facts : Calories 771 calories, Carbohydrate 93.5 g, Cholesterol 44.8 mg, Fat 33.2 g, Fiber 9.5 g, Protein 31.1 g, SaturatedFat 14.3 g, Sodium 328.2 mg, Sugar 13.9 g
PUMPKIN SEED PESTO PASTA WITH CHICKEN
Steps:
- Bring a large pot of salted water to a boil. Blanch the kale leaves in the boiling water for 15 seconds, and them transfer them to a sieve. (Leave the boiling water on the stove to use for the pasta.) Using a spatula, press the kale leaves firmly into the sieve to release as much water as possible. Transfer the kale leaves to a blender.
- Add the toasted pumpkin seeds, Parmesan, garlic, salt and pepper to the blender and pulse briefly to combine the ingredients. With the blender running, stream in the olive oil and continue blending, scraping down the sides of the blender as needed, until the mixture is a smooth puree. Set the pesto aside.
- Heat a large saute pan over medium heat. Rinse and thoroughly dry the chicken breasts. Sprinkle them liberally with salt and pepper.
- Add the butter to the heated pan. Place the chicken breasts in the pan and allow them to cook until they naturally release from the pan. Flip the chicken breasts once and continue cooking until they reach 165 degrees F on an instant-read thermometer and are no longer pink.
- While the chicken cooks, add the linguine to the pot of boiling salted water and cook until al dente, 9 to 11 minutes.
- Drain the pasta and transfer it to a large bowl. Add the pesto to the bowl, tossing to combine. Slice the seared chicken breast and serve it alongside the pasta.
PASTA WITH PUMPKIN SEED PESTO
Fragrant with basil and rich with pumpkin seeds and cheese, this is the ideal dish to make ahead of time and pack for lunch. Instead of preparing it to eat as a hot meal or a cold salad, it's designed to be chilled and then enjoyed cold or at room temperature. Cooking the garlic quickly in the water boiled for the pasta softens its sharp edge. A splash of that same boiling water blends with the basil to keep it green. . Rinsing the pasta after cooking it helps the pesto stay flavorful for days in the refrigerator. The tomatoes add a tangy freshness, but they can be skipped altogether or swapped for green beans or peas (just drop them with the pasta during the last few minutes or cooking).
Provided by Genevieve Ko
Categories dinner, lunch, weeknight, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
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
Make and share this Spicy Pumpkin Seed Pasta recipe from Food.com.
Provided by nikipop
Categories < 4 Hours
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 959, Fat 39.7, SaturatedFat 18.2, Cholesterol 56, Sodium 404.7, Carbohydrate 113.1, Fiber 11.1, Sugar 14.7, Protein 43.2
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