Pumpkin Seed Pasta

Ingredients

• 1 cup raw pumpkin seeds
• 1 tbsp cayenne pepper
• 3 pounds roma (plum) tomatoes, halved
• 2 bunches green onions, cut into 1/2-inch pieces
• 6 cloves fresh CHRISTOPHER RANCH California garlic, chopped
• 1/4 cup olive oil
• 1 (10 ounce) package goat cheese
• 1 (16 ounce) package gemelli pasta

Directions

1. Preheat an oven to 350 degrees F; spread pumpkin seeds in a single layer on a cookie sheet.
2. Sprinkle the seeds with cayenne pepper and roast in the preheated oven until lightly browned, 3 to 5 minutes - watch them carefully so that they do not burn, then set them aside.
3. Place the tomatoes in a single layer on a cookie sheet and scatter the green onion and garlic over the tomatoes.
4. Drizzle the vegetables with olive oil to coat and roast in the preheated oven for 45 minutes.
5. Once done, remove the vegetables from the oven and let cool slightly before removing the skins from the tomatoes.
6. Meanwhile, fill a large pot with lightly-salted water and bring to a rolling boil over high heat.
7. Stir in the gemelli, and let return to a boil; cook the pasta uncovered, stirring occasionally, until it's cooked through, but is still firm to the bite, about 10 minutes.
8. Drain well and stir in the goat cheese with the hot pasta until melted; then, stir in the roasted and peeled tomatoes.
9. Place the pumpkin seeds on top of the pasta to serve.