Gluten-Free Fusilli with Pumpkin Seed and Spinach Pesto

By Stonyfield

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.

Ready In: 30 mins

Level: Easy

Prep: 15 mins

Cook: 15 mins

Yields: 6 Servings


  • 1/2 lb of brown rice gluten-free fusilli (cook according to package instructions)
  • 3 T olive oil
  • 2 c unsalted hulled green pumpkin seeds
  • 3 cloves garlic
  • 1/2 c grated Parmesan + extra for garnish
  • 1 c spinach (cleaned and coarsely cut)
  • 4 scallions (chopped)
  • 3 T lemon juice
  • 1 c Stonyfield Organic Whole Milk Plain Yogurt
  • Salt and pepper to taste
  • directions

    Step 1

    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.

    Step 2

    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.

    Step 3

    Toss cooked pasta with yogurt mixture and then plate. Garnish with parmesan.

    make it with yogurt instead!