Recipe: Pumpkin Pecan Pesto Pasta
Posted: June 1, 2012
Royalty Pecans Recipe of the Month: June 2012
This month we’re featuring one of the winning recipes from our recent Royalty Pecans Recipe Contest.
Thanks to Cara from Texas, we have this interesting blend of ingredients creating a dish that’s definitely worth a try!
Pumpkin Pecan Pesto Pasta with Bacon
- 1/2 Cup basil leaves
- 1/2 Cup Parmesan cheese plus extra for garnish
- 1/2 Cup pumpkin puree
- 1 Cup roasted Royalty Pecans, chopped
- 1/2 Cup olive oil
- 2 garlic cloves
- 1/8 teaspoon nutmeg
- salt and pepper to taste
- 16 oz pasta, cooked according to package directions and drained
- 8 oz bacon, fried, drained and chopped
Combine the first eight ingredients in a food processor. Blend until smooth. Toss with hot pasta and bacon pieces. Serve immediately garnished with additional Parmesan cheese.