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Pesto Turkey Pasta Recipe

Give this family-friendly entrée a try tonight. With just a few ingredients and short start-to-finish time, we’re sure it’ll become a supper staple.

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Pesto Turkey Pasta Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

15 10 25

Ingredients

3 cups uncooked tricolor spiral pasta
1 package (17.6 ounces) turkey breast cutlets, cut into thin strips
3 tablespoons prepared Olive Garden Signature Italian Dressing

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Light & Creamy Italian Dressing

The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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1 jar (12 ounces) roasted sweet red peppers, drained and cut into thin strips
1/2 cup prepared pesto
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons pine nuts, toasted
Shredded Parmesan cheese, optional

Directions

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. Yield: 6 servings.

Originally published as Pesto Turkey Pasta in Simple & Delicious November/December 2007, p30

Pine Nuts

Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.

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Pesto Turkey Pasta

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(1-1) of 1 reviews

Reviewed on Apr. 17, 2013 by bereitbach

My whole family liked this. I substituted the turkey for chicken that I had on hand and left out the salt, pepper and pine nuts. The parmesan cheese added enough extra flavor for us. I will definitely file this in the recipe box to use again. It was very easy.