Brown rice fusilli can be a fantastic, whole-grain and gluten-free substitute for traditional pasta, especially when bearing the right sauce, like this remarkably tasty pumpkin seed and spinach pesto.
| 1⁄2 | lb | of brown rice gluten-free fusilli (cook according to package instructions) |
| 3 | tbsp | olive oil |
| 2 | c | unsalted hulled green pumpkin seeds |
| 3 | clove | garlic |
| 1⁄2 | c | grated Parmesan + extra for garnish |
| 1 | c | spinach (cleaned and coarsely cut) |
| 4 | scallions (chopped) | |
| 3 | tbsp | lemon juice |
| 1 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| Salt and pepper to taste |
Heat 2 tablespoons of the oil in a heavy sauté pan over moderate heat. Add pumpkin seeds, salt and pepper. Stir constantly for about 4 minutes. Add garlic and stir for another minute. Transfer to a plate.
In a food processor add the seed mixture, parmesan, spinach, scallions and remaining oil and blend. Transfer this mixture to a bowl and add lemon juice, yogurt, and salt and pepper to taste.
Toss cooked pasta with yogurt mixture and then plate. Garnish with parmesan.