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.
|1⁄2||lb||of brown rice gluten-free fusilli (cook according to package instructions)|
|2||c||unsalted hulled green pumpkin seeds|
|1⁄2||c||grated Parmesan + extra for garnish|
|1||c||spinach (cleaned and coarsely cut)|
|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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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