This post for pumpkin sage pesto fettuccine has been compensated by Collective Bias, Inc. and its advertiser. As always all opinions, ideas and recipes are mine alone. #FamilyPastaTime #CollectiveBias
Earlier this year, I decided to plant an herb garden. I planted the usuals – basil, rosemary, parsley – in a container, and I spent a bit of time researching which plants would make it through our extra cold winters. I ended up going with chives, lemon thyme and sage. Sadly, the container garden didn’t really make it. I may have over crowded the plants, but I’m not sure if that’s a thing.
But, the ones that I planted in the ground have been thriving – so much so that that I don’t even know what to do with them. The chives are easy. They can go in almost anything, but the sage is another story. So I decided to work on a pesto recipe because pesto can be made from everything and anything.
Of course, when you search for sage recipes, the only thing that comes up is squash and pork. It’s almost impossible to find anything else. So, why would I mess with a good thing? Besides, this pesto was basically begging for some pumpkin to be added to it. It’s the perfect pesto for all you fall lovers out there. It’s an amazing combination.
When I was at Target the other day, I grabbed some Barilla® fettuccine for this recipe because it just seemed like the right choice for the pumpkin sage pesto. Something about fettuccine seems so decadent – probably because it’s a traditional choice for comforting dishes like alfredo sauce. So it seemed perfect for an quick and easy fall comfort dish. I even sprinkled roasted, salted pepitas on top, just to make it fancy and even more pumpkin-y.
Also, you should know that there’s a Cartwheel offer at Target for Barilla pasta right now, and you’re definitely going to be there. So make sure you grab a box and try this pumpkin sage pesto.
- 1 16-ounce package Barilla fettuccine pasta
- 2 boneless, skinless chicken breasts
- Salt & pepper
- 1 cup sage leaves
- 3/4 cup pumpkin puree
- 1/2 cup walnut pieces
- 1/4 cup grated pecorino romano or parmesan cheese
- 3 tablespoons olive oil
- 3 tablespoons water
- 2 tablespoons lemon juice
- 1 large garlic clove
- 1 teaspoon salt
- 1/4 cup roasted, salted pepitas
- Cook pasta according to package directions in salted water.
- Season chicken breast liberally with salt & pepper. Heat a large skillet to medium-high. Sauté chicken for 5 – 6 minutes per side or until chicken has reached 165˚F. Remove from pan and let rest for two minutes before slicing.
- In a food processor , combine remaining ingredients are puree until smooth.
- Drain pasta and toss with pesto. Top with pepitas and chicken.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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