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Categories:
pumpkin pesto sauce Parmesan cheese orange juice chicken broth basil Chardonnay wine garlic butter red pepper salt
Viewed: 36 - Published at: 5 years agoIngredients
- 1 (15 ounce) can pumpkin
- 2 -3 tablespoons pesto sauce
- 1/2 cup grated parmesan cheese
- 1/2 cup orange juice
- 1/2 cup chicken broth
- 1 teaspoon dried basil
- 3 tablespoons Chardonnay wine
- 1/2 teaspoon crushed garlic
- 1 tablespoon butter
- 1 pinch dried red pepper flakes
- salt and pepper
Method
- 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!
