Pumpkin Pesto Sauce
A mildly spicy sauce for pasta (and anything else.)
INGREDIENTS
Nutrition- 1(15 ounce) can pumpkin
- 2 -3tablespoons pesto sauce
- 1⁄2cup grated parmesan cheese
- 1⁄2cup orange juice
- 1⁄2cup chicken broth
- 1teaspoon dried basil
- 3tablespoons Chardonnay wine
- 1⁄2teaspoon crushed garlic
- 1tablespoon butter
- 1pinch dried red pepper flakes
- salt and pepper
DIRECTIONS
- Scoop pumpkin into a medium sized pot, add orange juice and butter, and simmer over medium heat.
- Stir in the pesto sauce (you can add less, if it is especially strong), the chardonnay, basil, and garlic.
- Simmer for 5 minutes, stirring often.
- Stir in the red pepper flakes and chicken broth (you can also add more orange juice and chicken broth, a tablespoon at a time, if the sauce is too thick).
- Season with salt and pepper, turn the heat to low, and cook about 3 minutes.
- Turn the heat off, and stir in the Parmesan cheese. Stir in ground pepper to taste.
- Let sit for 5 minutes for the flavors to blend, and then serve.
- This is delicious with Walnut-Gorgonzolla tortellini and steamed edamame, topped with crushed Melba toast.
- This is my first posted recipe--be gentle with me!