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Turkey Pesto Pappardelle Recipe
|Frozen spinach||10 Ounce, thawed|
|Fresh basil leaves||1⁄2 Cup (8 tbs), packed|
|Olive oil||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Garlic||2 Clove (10 gm), finely minced|
|Skinless boneless turkey breast||2 Pound|
|Pappardelle noodles||12 Ounce, cooked|
|Parmesan cheese||4 Ounce|
|Pine nuts||4 Ounce|
Calories 629 Calories from Fat 223
% Daily Value*
Total Fat 26 g39.8%
Saturated Fat 5.3 g26.4%
Trans Fat 0 g
Cholesterol 77.9 mg
Sodium 1930.2 mg80.4%
Total Carbohydrates 56 g18.6%
Dietary Fiber 3.9 g15.8%
Sugars 9.7 g
Protein 44 g88.6%
Vitamin A 115.5% Vitamin C 24.2%
Calcium 30.7% Iron 24.4%
*Based on a 2000 Calorie diet
Assemble the spinach, basil, oil, lemon juice and garlic and chop in a food processor until the mixture is well blended and smooth to create the pesto sauce.
Cut the turkey into slices approximately one-half inch thick.
Coat the grill with cooking spray and preheat for 5 minutes.
Grill the turkey, in batches if necessary for 5-7 minutes, or until fully cooked.
In the meantime, toss the pesto with the noodles and divide evenly among 6 dinner plates.
Add the cooked turkey slices on top and sprinkle with the Parmesan cheese and pine nuts.