Pumpkin Seed Pesto with Spinach and Feta
12 oz Fusilli Spiral Pasta
1 cup raw pumpkin seeds
3 loosely packed cups fresh basil, stems removed
1 cup grated Parmesan cheese
1 Tbsp lemon juice
1/2 tsp freshly ground black pepper
2 to 3 Tbsp extra-virgin olive oil
10 oz pkg frozen spinach
8 oz. feta cheese, crumbled
Cook the pasta according to the instructions on the package and set aside.
Cook spinach according to the instructions on the package. Toss into the pasta.
Place pumpkin seeds in a small skillet. Toast over medium heat, stirring frequently, until the seeds are lightly browned and puffed up, about 2 to 3 minutes.
In a food processor, combine toasted seeds, basil, cheese, lemon juice and pepper. Pulse until all ingredients are finely ground. Then drizzle in olive oil while processor is still running. Continue adding oil until desired consistency is reached.
Add pesto to the pasta and spinach, tossing well to coat.
Sprinkle in feta cheese and toss lightly.
Serve immediately, before the cheese melts.
Makes 4 servings.