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Turkey Pumpkin Alfredo with Pepito Pesto
2 pounds boneless, skinless turkey breast
1 teaspoon each: coarse salt, lemon- pepper seasoning, dried rosemary
2 tablespoons olive oil, plus more if needed
1 cup Trader Joe’s organic canned pumpkin
1 can low sodium chicken broth
2 tablespoon Teriyaki sauce
¼ teaspoon: ground nutmeg
1 cup grated Parmesan cheese
Pepito Pesto ingredients:
2 TB olive oil, plus ¼ cup, divided
1 cup green unsalted pumpkin seeds (pepitas)
2 TB mango chutney
1/2 teaspoon each: salt and pepper
2 cloves garlic
1 cup packed fresh cilantro leaves
1 tablespoon Adobo all-purpose seasoning
¼ cup fresh lime juice
8 ounces thin spaghetti, cooked al dente as per package instructions
¼ cup sweetened dried cranberries
Rinse and cut turkey into strips ½ inch wide by 2 inches long. Combine the coarse salt, lemon pepper and rosemary and toss the strips with the seasoning to coat. Heat 2 tablespoons oil in a large non-stick fry pan and brown turkey strips over medium heat until no pink remains, adding more oil if necessary. Remove turkey to holding plate. Maintaining heat, add the pumpkin, broth, teriyaki sauce and nutmeg to the pan, stirring until well combined and bubbly. Add the turkey and cheese to the pan and heat through.
Prepare the pesto by heating 2 TB olive oil in the non-stick fry pan for 1 minute over medium heat, then adding the pumpkin seeds and cooking them until they puff up and begin to brown. Remove the seeds from the heat and place them in a food processor along with ¼ cup olive oil, chutney, salt and pepper, garlic, cilantro, Adobo seasoning and lime juice. Pulse until well combined and seeds are coarsely ground. Remove to a small bowl.
To assemble dish: place spaghetti in a large pasta bowl, cover with hot turkey pumpkin alfredo sauce, top with pesto and sprinkle cranberries on to hot sauce to garnish. Divide between 4 pasta plates. So Good!
– serves 6
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