Hello! I hope you’re all having a great week so far! Today I want to share with you a recipe that I made up one night in a pinch, that has ultimately become one of my family’s favorite dishes! If you’ve got pasta, pesto, and some ground turkey (or beef), then you’ve got everything you need to make this super simple, satisfying meal.
So, I always prefer to make fresh pesto, but for those crazy nights when you need dinner in a flash, pre-made is perfectly fine! In fact, Trader Joe’s makes a vegan kale, cashew, and basil pesto that is amaaaaazing! I know, sounds like an odd mix, but if you live near a Trader Joes, pick it up! I promise, you won’t be disappointed!
Alright, recipe below!
Ingredients:
– 2 cups freshly packed basil leaves
– 2 cloves garlic
– 1/4 cup pine nuts
– 2/3 cup extra-virgin olive oil, divided
– Kosher salt and freshly ground black pepper, to taste
– 1/2 cup freshly grated Pecorino cheese
– 1 lb ground turkey, chicken or beef
– 1/2lb – 1lb dried pasta (variety and amount based on preference)
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If you plan to use fresh pesto, go ahead and prepare it first:
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
Set aside, while you prepare the turkey and pasta.
Place a large pot of hot water on the stove over medium-high heat, and bring to a rolling boil.
While waiting for the water to boil, warm a large skillet to medium heat, and add the ground turkey, crumbling it as it cooks. Once turkey is fully browned and cooked through, drain any additional grease, then add half of your pesto to the pan, tossing it with the ground turkey until fully combined. Set aside.
After the water comes to a boil, add pasta — the cooking time will vary based on the type of pasta you’ve chosen, so be sure to follow the instructions on the package, but generally 5-7 minutes is appropriate for most varieties. *Note that I’ve given a range for the amount of pasta — this will depend upon your taste. Some evenings, when we want a lighter version, I’ll use less pasta and we’ll toss in some diced zucchini or broccoli, for a lower-carb version. Other times, we’re hungry, and a big bowl of starchy pasta is the only thing that will hit the spot! So, feel free to adjust based on your needs.
Once the pasta is fully cooked, pour it into a strainer, and give it a good shake to be sure any additional water is removed. Then add both the cooked pasta and remaining pesto back into the pot and stir to combine. Once the pasta is fully coated, add the crumbled turkey to the pot, and toss the pasta and turkey together until fully mixed.
Divide portions into separate bowls, and sprinkle each portion with fresh basil leaves and parmesan. Serve immediately.
Alright loves … bon appetit!
I hope you all have a great rest of the week, and a fabulous weekend!
yours, K
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