Let’s start with the turkey — a meat that can be highly underrated.
Ground turkey is a key ingredient that rounds out this dish. I like using turkey in a variety of stir fry and pasta recipes, but when mixed with pesto, it makes for a light and fresh-tasting dinner.
If you haven’t gleaned from my other savoury recipes, I like spice. So here, I’ve added chili flakes that add a subtle kick to the already flavourful meal.
And, as I do with all my pasta recipes, I recommend baking some garlic bread to accompany this plate. Carb night is always a good idea.
Prep time | 5 mins.
Cook time | 20 mins.
Serves | 2-4 people
INGREDIENTS
- 1 box of pappardelle
- 1/2 cup pesto sauce (homemade sauce or store-bought)
- 1 lb of ground turkey
- 1 tsp salt
- 1 tsp pepper
- Crushed red pepper (if you want it spicy)
- 1/2 cup parmesan cheese, grated
INSTRUCTIONS
- Boil the water.
- Once boiled, add the pappardelle to the pot.
- Cook the pappardelle to your liking – either al dente or softer.
- Drizzle olive oil in a large pan and heat it until it starts to sizzle. Add the ground turkey to the pan, breaking up the turkey with the spatula.
- Season the ground turkey with salt and pepper (and crushed red pepper if you want the dish extra spicy). Let it cook for about 5 minutes.
- Start heating up the pesto sauce in a large pan. Once heated, add the crushed red pepper.
- When the turkey is cooked, add it to the pesto pan and mix it all together.
- When the pappardelle is cooked to your liking, strain the water and add the pasta to the large pan with turkey and pesto.
- Mix it all together so the pesto is spread throughout the noodles. Sprinkle the parmesan cheese and continue mixing.
- Plate the pasta and enjoy with a glass of red wine!
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