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spring-veggie-herb-pesto-and-turkey-pasta-l-web-final
2
Nutritional Information

Per serving

Calories:
403
Protein:
46g
Fat:
9g
Carbohydrates:
56g
Sodium:
183mg

Credit
Turkey Farmers of Canada

Serves: 4
Prep Time: 15 mins
Cook Time: 25 mins
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.
  1. 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.
  2. Steam or boil asparagus until cooked through but still a little crisp, 5-7 minutes. Chop roughly.
  3. Cook peas according to package instructions.
  4. Make pesto: blend all ingredients with a food processor or hand blender. Pesto can be made ahead of time.
  5. Cook pasta according to package directions until al dente. Before you drain the pasta, make sure to reserve ½ cup of cooked pasta water.
  6. 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.
  7. Serve immediately.

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