Gluten-Free Fusilli with Pumpkin Seed and Spinach Pesto
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.
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.