Creamy Turkey Pesto Pasta
Prepared with pecans and a medley of fresh herbs, this rich and creamy holiday-inspired turkey pasta makes an easy festive dinner.
Ingredients
- 12 oz No Yolks® Broad Noodles
- 2 cloves garlic
- 3/4 cup packed fresh parsley leaves
- 1/4 cup packed fresh mint leaves
- 1/4 cup packed fresh sage leaves
- 1 Tbsp fresh rosemary leaves
- 1 cup grated Parmesan cheese, divided
- 1 cup toasted pecan pieces, divided
- 1 tsp salt, divided
- 1 tsp black pepper, divided
- 1/2 cup olive oil
- 1 Tbsp freshly grated lemon zest
- 3 Tbsps freshly squeezed lemon juice
- 1 1/2 lbs turkey breast, cut into 1 1/2-inch chunks
- 2 Tbsps butter
- 1 onion, sliced
- 1 cup heavy or whipping (35%) cream
- 1/2 cup sliced drained jarred roasted red peppers
- 2 Tbsps finely chopped fresh parsley
Directions
- 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.
- Cook noodles according to package directions. Reserve 1/4 cup cooking liquid; drain noodles.
- Meanwhile, season turkey with remaining salt and remaining pepper.
- 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.
- Add pesto, noodles and reserved cooking liquid. Cook, stirring frequently, for 1 to 2 minutes or until well coated and sauce clings to noodles.
- Top with remaining Parmesan, remaining pecans and parsley.
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