1 pkg pasta, rotini, cooked
1/4 cup pine nuts
1 tsp olive oil
1 lb lamb, ground, broiled, 20% fat
1 large red onion, chopped
1 1/2 tsps salt, kosher, coarse
1/2 tsp ground black pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground cinnamon
1/2 cup hummus, warmed
1/2 cup pomegranate seeds
1/4 cup coarsely chopped Italian parsley

Cooking Directions:

Cook pasta in salted water as directed on package until al dente. Drain; cover to keep warm.

Meanwhile, place pine nuts in large dry skillet on medium heat. Toast 3 to 4 minutes or until golden brown, stirring frequently. Transfer to small bowl to cool.

Heat oil in same skillet on medium-high heat. Add lamb; cook 6 to 8 minutes or until browned. Drain; return to pan with onions, salt and spices.

Cook 3 to 4 minutes until onions are softened; stir in pine nuts and pasta. Spread rounded tablespoon of hummus onto bottom of each plate.

Top evenly with pasta mixture, pomegranate seeds and parsley.

Tip: Substitute ground beef for the lamb.