Creamy Turkey Pesto Pasta

  • Servings: 6
  • Prep: 20 minutes
  • Cook Time: 25 minutes

Prepared with pecans and a medley of fresh herbs, this rich and creamy holiday-inspired turkey pasta makes an easy festive dinner.


12 ozNo Yolks® Broad Noodles
2cloves garlic
3/4 cuppacked fresh parsley leaves
1/4 cuppacked fresh mint leaves
1/4 cuppacked fresh sage leaves
1 Tbspfresh rosemary leaves
1 cupgrated Parmesan cheese, divided
1 cuptoasted pecan pieces, divided
1 tspsalt, divided
1 tspblack pepper, divided
1/2 cupolive oil
1 Tbspfreshly grated lemon zest
3 Tbspsfreshly squeezed lemon juice
1 1/2 lbsturkey breast, cut into 1 1/2-inch chunks
2 Tbspsbutter
1onion, sliced
1 cupheavy or whipping (35%) cream
1/2 cupsliced drained jarred roasted red peppers
2 Tbspsfinely chopped fresh parsley


  1. To food processor, add garlic and pulse until minced. Add parsley, mint, sage, rosemary, half the Parmesan, half the pecans, 1/2 tsp salt and 1/2 tsp pepper. Mix until blended. Drizzle in oil and blend until smooth. Add lemon zest and lemon juice; pulse to combine.
  2. Cook noodles according to package directions. Reserve 1/4 cup cooking liquid; drain noodles.
  3. Meanwhile, season turkey with remaining salt and remaining pepper.
  4. In large skillet set over medium-high heat, melt butter. Add turkey and cook, stirring occasionally, for 5 to 8 minutes or until starting to brown. Stir in onion. Cook, stirring occasionally, for 3 to 5 minutes or until onion is starting to soften. Stir in cream and roasted red peppers; bring to a boil. Reduce heat to medium. Cook, stirring frequently, for 2 to 3 minutes or until starting to thicken.
  5. Add pesto, noodles and reserved cooking liquid. Cook, stirring frequently, for 1 to 2 minutes or until well coated and sauce clings to noodles.
  6. Top with remaining Parmesan, remaining pecans and parsley.


Substitute roasted red peppers with 1 cup halved grape tomatoes or 1/3 cup finely chopped drained oil-packed sun-dried tomatoes.