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Pumpkin Pesto

Thanksgiving is over, work travel is over, so I’m back! The other night I came home from work exhausted (the 90 minute drive home might have had something to do with this). I scrapped all plans of going to yoga and decided to settle in for the night. Living with two people who are constant carnivores, I wanted to enjoy something less meaty. What I came up with was one of those grab things out of your fridge and make osmething. This just happened to be a really good recipe that resulted.

Here’s what you need:

  • 1 – 2 cups dry pasta (I used about 1 1/2 cups and that fed two of us with a leftover portion)
  • 2 tbsp unsalted butter
  • 8 sage leaves, torn into smaller pieces
  • 1/2 cup of pumpkin puree

Boil water for your pasta and cook according to manufacturer instructions. I used Tinkyada. Once you put your pasta into the boiling water, start the pumpkin pesto.

Heat a medium saucepan on the stove on high. Drop in the butter, then lower the heat to low, and let the butter brown. This takes about 5 minutes and you’ll need to shake the pan occasionally to move the butter around. Add your sage leaves and let cook for an additional minute. Dump in your pumpkin and stir to combine with the butter. At this point your pasta should be done.

Drain the pasta and toss into the pan with the pumpkin pesto. Stir to coat evenly. Grate over some Romano cheese and enjoy!

(Please forgive my picture. I ate it all before I could snap a decent one!)

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