Southwestern Pasta With Spicy Pumpkin Seeds Food

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 SOUTHWESTERN PASTA

Steps:

• Brown onions and garlic in large skillet over medium heat, using a little water or a small amount of oil.
• Add crushed tomatoes, cumin, salt, pepper, chili powder, oregano and pepper flakes.
• Mix well and bring to a simmer.
• Reduce heat to low and cook, covered for about 15 minutes.
• Add green chiles, red peppers, beans and corn. Mix well and cook for 5 more minutes.
• Remove 1/2 cup of the mixture from the pan, mix it with the sour cream and then add this mixture back into the pan and mix well.
• To serve, place 1 cup of cooked pasta on each plate and top each serving with about 1 cup of the sauce.
• Top with 3 tablespoons of the grated cheese.
• I often combine the last steps and mix 2 or 3 cups of cooked pasta and the cheese right in with the sauce and serve the whole meal right out of the skillet.

SOUTHWESTERN PASTA WITH SPICY PUMPKIN SEEDS

Steps:

• Preheat oven to 400 degrees. On a rimmed baking sheet, combine tomatoes, scallions, garlic, oil, pepper flakes, 2 teaspoons salt, and 1/4 teaspoon pepper. Toss to coat. Bake until softened, tossing halfway through, 30 to 40 minutes
• Meanwhile, cook pasta. Drain; return to pot. Toss with tomato mixture and cheese; season with salt and pepper. Divide among bowls; sprinkle with pumpkin seeds.

CAJUN SPICED ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Toss pumpkin seeds with paprika, Cajun seasoning, and salt until coated. Mix Worcestershire sauce with melted butter in a small bowl, pour over seeds, and stir to to combine. Spread seeds onto a baking sheet in a single layer.
• Roast seeds in the preheated oven until browned and crunchy, 45 minutes to 1 hour; stir and turn seeds several times during roasting.

SOUTHWESTERN VEGETARIAN PASTA

Steps:

• Heat oil in a large, deep skillet. Saute onion, green pepper, garlic, chili powder and cumin. Stir in tomatoes, chickpeas and corn. Reduce heat to low and simmer 15 to 20 minutes, or until thickened and heated through.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Combine pasta and sauce. Sprinkle each serving with Monterey Jack cheese.

SWEET AND SPICY PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil.
• Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on the baking pan.
• Bake in preheated oven until crispy, about 45 minutes.

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.

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!