PINE NUTS TOO DEAR?:

Pumpkin Seed Pesto Pasta (The Associated Press, April 9, 2007)

12 ounces whole wheat pasta spirals

1 cup raw pumpkin seeds

3 ounces (about 3 loosely packed cups) fresh cilantro, stems trimmed

4-ounce piece of Parmesan cheese (or about 1 cup grated), cut into small pieces

1 tablespoon lemon juice

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 to 3 tablespoons extra-virgin olive oil

Bring a large saucepan of lightly salted water to a boil over high heat. Add the pasta and cook according to package directions.

Meanwhile, place the pumpkin seeds in a small skillet over medium heat. Toast the seeds, stirring frequently, until they are lightly browned and puffed up, about 2 to 3 minutes.

Transfer the seeds to a food processor. Add the cilantro, cheese, lemon juice, salt and pepper. Pulse until all ingredients are finely ground. Then, with the processor on, drizzle in olive oil until desired consistency is reached. Set aside.

Drain the pasta and transfer to a large serving bowl. Add the pesto and toss well to coat. The heat of the pasta will melt the cheese and the pesto will coat the pasta. Adjust salt and pepper as needed.