Gluten-Free Fusilli with Pumpkin Seed and Spinach Pesto on breast cancer useful

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.

Ingredients

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

Directions

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.