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Pumpkin Pasta with Turkey + Sage Pesto

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Ingredients
 

  • 1 pound ground turkey
  • 2 garlic cloves, minced
  • 2 shallots, finely chopped
  • 1 teaspoon Italian seasoning, or any dried herbs you like such as oregano, rosemary, etc
  • 1 cup dry white wine
  • 1 cup chicken stock
  • 1 cup pumpkin puree
  • 1/2 cup half and half
  • 1/2 teaspoon Provenzano's Market Pumpkin Pie Spice
  • salt and pepper to taste
  • 1/4 cup parmesan cheese, plus more for topping
  • 3/4 pound dried spaghetti

Sage Pesto

  • 3-4 tablespoons fresh sage
  • 1 cup fresh basil
  • 1/2 cup freshly grated parmesan cheese
  • 1 garlic clove
  • 8 tablespoons olive oil, or enough to make the pesto able to drizzle off a spoon
  • squeeze of fresh lemon juice

Instructions
 

  • In a large skillet, brown the turkey (making sure to season with salt and pepper) until cooked through; remove from the skillet and set aside
  • In the same skillet, add a few tablespoons of olive oil and cook the shallot with a sprinkle of salt over medium heat until softened
  • Stir in the garlic and dried herbs and cook until fragrant, about a minute
  • Add in the wine and cook until wine reduces by half, about 3-4 minutes
  • Add the chicken stock and pumpkin puree and stir to mix well
  • Stir in the half and half then add the sausage back in.
  • Season with Provenzano's Market pumpkin pie spice, salt and pepper, and let simmer until sauce thickens, about 10 minutes
  • Meanwhile, cook the pasta in a large pot of salted water until al dente
  • Use tongs to grab the pasta right out of the boiling water and add it into the pumpkin sauce
  • Before stirring it in, sprinkle the parmesan cheese over the noodles and then toss with the sauce
  • Cook in the sauce for a few minutes until the flavors marry.
  • Serve hot with a drizzle of the sage pesto and an added sprinkle of parmesan cheese

Sage pesto

  • Make the pesto by placing the sage, basil, grated parmesan cheese, and garlic into a food processor, and slowly add in the olive oil until you achieve the right consistency; you want the pesto to be able to drizzle off of a spoon
  • With the mixer running, add a squeeze of fresh lemon juice, add as much as you like!
Author: Maria Provenzano