PENNE WITH SPINACH PESTO AND TURKEY SAUSAGE
Spinach takes center stage here: it serves as the base for the super-green pesto, along with basil and peas, and leaves are crisped in the oven for the topping. Coins of roasted Italian turkey sausage add heft but can be omitted if you want to go vegetarian.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. In a food processor, combine 4 cups spinach, basil, lemon juice, 1/2 cup peas, and olive oil; process until combined. Pulse in cheese; season with salt and pepper. Using kitchen shears, snip sausage into 1-inch pieces. Drizzle with oil; roast on a rimmed baking sheet until undersides are brown, 7 to 8 minutes. Flip and push to one side. Lightly drizzle remaining 3 cups spinach with oil; season with salt and pepper. Scatter evenly over other half of sheet; roast until sausage is cooked through and spinach is crisp, 5 to 6 minutes more.
- Meanwhile, cook pasta in a pot of salted boiling water according to package directions. Drain, reserving 1 cup pasta water. Return pasta to pot; add pesto, sausage, remaining 1 cup peas, and pasta water, 1/4 cup at a time, until evenly coated. Season with salt and pepper. Serve, topped with crisped spinach, more cheese, and a drizzle of oil.
SPINACH-PESTO TURKEY TENDERLOINS
My husband and I love turkey tenderloin stuffed with spinach and goat cheese. This deliciously easy variation on a classic entree takes weeknight dinner to a new level. -Hayley Long, Oxford, Alabama
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large saucepan, bring 1/2 in. water to a boil. Add spinach; cover and boil 3-5 minutes or until wilted. Drain well., In a small bowl, combine spinach, cheese and garlic. Cut a pocket in each tenderloin by slicing horizontally to within 1/2 in. of opposite side. Fill with cheese mixture; secure with kitchen string if necessary., Place tenderloins on a greased 15x10x1-in. baking pan; brush with pesto. Bake 20 minutes. Sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until a thermometer reads 165°. Cut each tenderloin into 4 slices.
Nutrition Facts : Calories 306 calories, Fat 19g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 458mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 3g fiber), Protein 32g protein.
SAGE PESTO CRUSTED TURKEY TENDERLOIN
Provided by Robin Miller : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Coat a shallow roasting pan with cooking spray.
- In a blender, combine sage, pine nuts, olive oil, garlic, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Puree until smooth.
- Season turkey all over with salt and black pepper and transfer to prepared pan. Spread pesto all over top of turkey. Arrange potatoes around turkey in pan, spray with cooking spray and season with salt and freshly ground black pepper.
- Roast for 30 minutes, until potatoes are golden brown and turkey reaches 160 degrees F. Let turkey rest for 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey with all of potatoes. Reserve remaining turkey for salad, if desired
SPINACH BASIL PESTO
This sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren't using immediately into an ice cube tray, cover with plastic wrap, and store in freezer.
Provided by Dianne
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 20m
Yield 24
Number Of Ingredients 10
Steps:
- Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
Nutrition Facts : Calories 67 calories, Carbohydrate 0.8 g, Cholesterol 1.5 mg, Fat 6.6 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 87.2 mg, Sugar 0.1 g
WARM PESTO TURKEY SANDWICH
This hits the spot on a cold afternoon. Especially with a homemade tomato soup. Make a couple extra to take for lunch the next day.
Provided by Beans N Rice
Categories Lunch/Snacks
Time 13m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice your sandwich rolls. Spread a healthy amount of the prepared pesto onto each side of the sandwich rolls.
- On the bottom roll layer: deli roasted turkey, slices of tomato, thinly sliced red onion and slices of swiss cheese.
- Cover a cookie sheet with foil. Lay all sandwich rolls onto cookie sheet and place in the oven with the broiler on high until the cheese melts and the bread edges are browned and toasty.
- Any extra sandwiches should be wrapped in plastic wrap after they have completely cooled and refridgerated. No mayo so they travel well without refridgeration.
Nutrition Facts : Calories 431.4, Fat 20.2, SaturatedFat 11.3, Cholesterol 94.7, Sodium 382.1, Carbohydrate 25.9, Fiber 2.1, Sugar 3.1, Protein 35.7
PESTO TURKEY PINWHEELS RECIPE BY TASTY
Here's what you need: large flour tortillas, pesto, cherry tomato, turkey, baby spinach, provolone cheese
Provided by Kiano Moju
Categories Appetizers
Yield 10 servings
Number Of Ingredients 6
Steps:
- Warm the tortillas in the microwave in 30-second intervals, until flexible. Transfer to a clean work surface.
- Spread on half the pesto on each tortilla.
- Divide the tomatoes, turkey, spinach, and provolone between the tortillas.
- Wrap the tortillas tightly in plastic wrap and rest for 30 minutes.
- Stick 6 toothpicks 1-inch (2.5 cm) apart into the wraps along the seam.
- Slice between the toothpicks and serve.
- Enjoy!
Nutrition Facts : Calories 95 calories, Carbohydrate 6 grams, Fat 5 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
TURKEY TENDERLOINS WITH PESTO AND PROVOLONE
Make and share this Turkey Tenderloins With Pesto and Provolone recipe from Food.com.
Provided by Tuck Burnette
Categories Poultry
Time 50m
Yield 4 tenderloins, 6 serving(s)
Number Of Ingredients 5
Steps:
- Trim the turkey as needed, cut lengthwise, through each one, stopping short of the other side, and open like a book.
- Season lightly with salt and pepper. Rub each with 1 tablespoon pesto. Divide cheese pieces evenly.
- Shut tenders, close with toothpicks.
- Season outside lightly. Spread evenly with remaining pesto.
- Place on a sheet, or on a large rack (like a cookie rack, set over a jelly sheet), and bake in the middle or upper-middle level of a preheated 375 degree oven till done, approximately 20 minutes. Rest two or three minutes before slicing, and serving at once.
Nutrition Facts : Calories 63.8, Fat 4, SaturatedFat 2.5, Cholesterol 9.8, Sodium 128.9, Carbohydrate 3.2, Fiber 2.3, Sugar 0.2, Protein 5
TURKEY TENDERLOINS WITH PESTO AND PROVOLONE CHEESE
Provided by Brad Avooske
Categories Cheese turkey Bake Low Carb Kid-Friendly Quick & Easy Spring Bon Appétit California Small Plates
Yield Serves 6
Number Of Ingredients 4
Steps:
- Preheat oven to 375°F. Cut each tenderloin lengthwise almost in half. Sprinkle inside and out with salt and pepper. Spread 1 tablespoon pesto inside each. Then insert cheese strips, dividing equally. Using toothpicks, skewer tenderloins closed. Brush each all over with 1 tablespoon pesto. Arrange tenderloins on rimmed baking sheet.
- Bake tenderloins until thermometer inserted near center registers 160°F., about 20 minutes. Slice tenderloins crosswise into 3/4-inch-thick rounds; arrange on serving platter. Whisk any juices and browned bits on baking sheet to blend; spoon over turkey. Garnish with basil sprigs, if desired, and serve.
PESTO TURKEY MEATBALLS
Ridiculously easy turkey meatballs ready in 30 minutes and full of flavor thanks to lots of pesto. My kids love these turkey meatballs and they're endlessly versatile, and I love how quick and easy they are to make.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a sheet pan.
- Combine turkey, bread crumbs, pesto, Pecorino Romano cheese, egg, salt, and pepper in a mixing bowl and mix with your hands until well combined.
- Roll mixture into small, walnut-sized meatballs. Place onto the prepared pan.
- Bake in the preheated oven until no longer pink in the centers, 20 to 25 minutes.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 14.1 g, Cholesterol 124.1 mg, Fat 20.1 g, Fiber 0.6 g, Protein 30 g, SaturatedFat 5.6 g, Sodium 546 mg, Sugar 0.1 g
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