Spring Veggie, Herb Pesto and Turkey Pasta

Nutritional Information

Per serving

Calories:

403

Protein:

46g

Fat:

Carbohydrates:

56g

Sodium:

183mg

Credit
Turkey Farmers of Canada

Ingredients

300 grams penne pasta
1 lb turkey breast, cut into 1 inch chunks
Salt and pepper to taste
¾ cup frozen peas
1 bunch asparagus, 12-14 stalks
1 tbsp butter [optional]

For herb pesto:

¼ cup parsley
¼ cup basil
1 tbsp Parmesan cheese
2 tbsp pumpkin seeds
½ garlic clove
Salt and pepper to taste
1 tbsp olive oil

TIP: Double or triple your pesto recipe to keep on hand. It makes a great sauce to top grilled turkey, steamed veggies or a salad. You can keep it in the fridge for up to 3 days after you make it or up to 3 months in the freezer.

Directions

Season turkey with salt and pepper. Sauté in a non-stick frying pan over medium heat, until browned and cooked through, 4-6 minutes per side. Set aside.
Steam or boil asparagus until cooked through but still a little crisp, 5-7 minutes. Chop roughly.
Cook peas according to package instructions.
Make pesto: blend all ingredients with a food processor or hand blender. Pesto can be made ahead of time.
Cook pasta according to package directions until al dente. Before you drain the pasta, make sure to reserve ½ cup of cooked pasta water.
As soon as pasta is drained, toss with butter (if using), 1/3 cup pasta water, vegetables and pesto sauce. Add additional pasta water if pasta starts to dry out.
Serve immediately.