Pumpkin Seed Pasta Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 8, 2013
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!
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Reviewed: Oct. 31, 2011
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.
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Reviewed: May 15, 2011
Really tasty but I usually halve the amount of pumpkin seeds because, though delicious, I like the texture better without so many of them.
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Reviewed: Nov. 12, 2008
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!
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