A great way to savor turkey during Thanksgiving is with these fried, heavily-seasoned turkey wings.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 cup raw pumpkin seeds
- 1 tablespoon cayenne pepper
- 3 pounds roma (plum) tomatoes, halved
- 2 bunches green onions, cut into 1/2-inch pieces
- 6 cloves garlic, chopped
- ¼ cup olive oil
- 1 (10 ounce) package goat cheese
- 1 (16 ounce) package gemelli pasta
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- Spread pumpkin seeds in a single layer on a cookie sheet. Sprinkle the seeds with cayenne pepper.
- Roast in the preheated oven until lightly browned, 3 to 5 minutes. Watch them carefully so that they do not burn. Set aside.
- Place the tomatoes in a single layer on a cookie sheet. Scatter the green onion and garlic over the tomatoes. Drizzle the vegetables with olive oil to coat.
- Roast in the preheated oven 45 minutes. Remove from oven and cool slightly; remove the skins from the tomatoes.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the gemelli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
- Stir the goat cheese into the hot pasta until melted. Then, stir in the roasted peeled tomatoes. Place the pumpkin seeds on top of pasta to serve.
Nutrition Facts
| Calories | 771 kcal |
| Carbohydrate | 94 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 10 g |
| Protein | 31 g |
| Saturated Fat | 14 g |
| Sodium | 328 mg |
| Sugars | 14 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Quite yummy.. uses regular tomatoes because they were on sale and gemelli pasta, which I loved, seems to be no where to be found.. so I used rotini. I am sure I used less cayenne because I am a wimp. I added some of the olive oil/juice to the dish and it loosened it up and improved it. Salt and cracked fresh pepper finished it.. yum
I liked this dish! After reading the reviews, I decided to adjust a few things in order to give it more flavor….after draining the pasta, I returned it to the pot and tossed with a fairly generous amount of good olive oil….I then added the roasted tomatoes/green onions together with some of the leftover oil, garlic that was on the roasting pan. I let the pasta sit for about 10 min before adding the cheese as I didn’t want the cheese to entirely melt…I wanted pieces of the cheese still intact. Then I added parsley, toasted pumpkin seeds, salt and pepper. Loved it!
I probably won’t make this again. Sounded different and interesting but in the end nothing special. I ended up adding some tomato sauce at the end because it was sort of flavorless even though I used herbed goat cheese.
Really tasty but I usually halve the amount of pumpkin seeds because, though delicious, I like the texture better without so many of them.
I made the recipe just as shown except for the pumpkin seeds. I ran out of time, so I just used roasted seeds bought from the store and added red pepper to spice up the pasta a bit. It seemed too cheesy to me. It was good but it wasn’t great and I probably wont make this one again. Thanks anyway though!