Gemelli with Roasted Pumpkin Seeds

Preheat your oven to a high temperature, specifically 350 degrees Fahrenheit or 175 degrees Celsius.

Arrange the pumpkin seeds in a single layer on a baking sheet, spreading them out evenly. Sprinkle a pinch of cayenne pepper over the seeds to add flavor.

Roast the pumpkin seeds in the preheated oven for about 3-5 minutes, or until they reach a lightly browned color. Be cautious not to let them burn, as this can ruin the dish.

Prepare another baking sheet by placing a layer of tomatoes on it. Sprinkle chopped green onion and minced garlic over the top of the tomatoes to create a flavorful base.

Drizzle olive oil over the vegetables to coat them evenly, then roast in the preheated oven for 45 minutes. Remove from the oven and let cool slightly before removing the skins from the tomatoes.

Simultaneously, fill a large pot with salted water and bring it to a boil over high heat. Once the water is boiling, stir in the gemelli pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until it reaches the perfect doneness, about 10 minutes. Drain well in a colander set over the sink.

Melt goat cheese into the hot pasta by stirring it until smooth. Then, stir in the roasted and peeled tomatoes to add a burst of flavor. Finally, sprinkle the pumpkin seeds on top of the pasta for a satisfying finish