Pesto Turkey Pasta Recipes

PESTO TURKEY AND PASTA

Steps:

• Cook and drain pasta as directed on package in 3-quart saucepan.
• Mix hot cooked pasta, turkey, pesto and bell peppers in same saucepan. Heat over low heat, stirring constantly, until hot.
• Garnish with olives.

PESTO TURKEY PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute turkey in salad dressing until no longer pink. , Drain pasta; add to the skillet. Stir in the red peppers, pesto, salt and pepper; heat through. Sprinkle with pine nuts and Parmesan cheese if desired.

LEMON PESTO TURKEY PASTA

Steps:

• Boil salted water for pasta: Bring a large pot of water to a boil. Add 1 Tbsp of salt for every 2 quarts of water. (While the water is coming to a boil, prep the ingredients to save time.)
• Cook the pasta: Add the pasta to the boiling water. The pasta should take 10 minutes to cook to al dente, cooked through but still a little firm. Cook on a rolling boil, uncovered.
• Drain pasta: When the pasta is ready, reserve 1/2 a cup of the pasta cooking water and drain the pasta.
• Season to taste: Salt to taste (depending on the saltiness of your leftover turkey and the saltiness of the pesto, you may not need any additional salt). Sprinkle with freshly ground black pepper to serve. (If you want, sprinkle with a little fresh lemon juice as well.) Add back a little of the reserved pasta water if you want the pasta a little more loose, or if it is too dry. Links: Easy Roasted Lemon Pesto Turkey from Sarah's Cucina Bella

PESTO TURKEY & PASTA

Steps:

• In large saucepan, bring 1 1/2 cups water, milk and margarine to a boil.
• Stir in pasta and Special Seasonings.
• Reduce heat to medium.
• Gently boil 1 minute.
• Add turkey, bell pepper and onion.
• Return to a boil.
• Gently boil 8 to 9 minutes or until pasta is tender and turkey is no longer pink inside, stirring occasionally.
• Stir in pesto.
• Let stand 3 to 5 minutes before serving.
• Sprinkle with nuts and cheese, if desired.
• Tip: To make your own pesto, blend 2 cups fresh parsley or basil, 2 cloves garlic and 1/3 cup walnuts in a blender or food processor.
• Slowly add 1/2 cup olive oil and 1/4 cup Parmesancheese.

PESTO TURKEY

Steps:

• In a blender or food processor, process the basil and garlic until well chopped. With the machine running, add the oil in a stream. Process until a smooth paste forms.
• Cut four large squares of foil. Coat one side with nonstick spray.
• Divide the cutlets among the foil. Spread each with 1 tablespoon of the basil pesto.
• Top with mushrooms and tomatoes. Cover with the remaining pesto. Sprinkle with cheese and pine nuts.
• Fold the foil to enclose the filling and seal tightly. Place the packets on a baking sheet.
• Bake at 375°F for about 20 minutes.

CREAMY PESTO SPAGHETTI WITH TURKEY MEATBALLS

Steps:

• Cook spaghetti as directed on package to al dente, omitting salt.
• Meanwhile, mix turkey, Parmesan, bread crumbs and garlic just until blended. Shape into 12 meatballs, using about 1/4 cup turkey mixture for each meatball. Cook in large skillet sprayed with cooking spray on medium heat 5 to 7 min. or until meatballs are no longer pink, turning occasionally. (Meatballs will not be done.) Remove meatballs from skillet; set aside.
• Add peppers to skillet; cook and stir 3 min. or until crisp-tender. Add Neufchatel and pesto sauce; stir. Cook on medium-low heat 4 min. or until Neufchatel is completely melted and sauce is well blended.
• Drain spaghetti, reserving 1 cup of the cooking water. Add spaghetti and cooking water to Neufchatel sauce; mix lightly. Top with meatballs; cover. Cook 13 min. or until meatballs are done (165°F).