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 pound of brown rice gluten-free fusilli (cook according to package instructions)||1/2 cup grated parmesan plus extra for garnish|
|3 tablespoons olive oil||1 cup spinach, cleaned and coarsely cut|
|2 cups unsalted hulled green pumpkin seeds||4 scallions, chopped|
|Salt and pepper to taste||3 tablespoons lemon juice|
|3 cloves garlic||1 cup organic whole milk plain yogurt|
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. Makes 6 servings.