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Turkey Pesto Pappardelle Recipe
|Frozen spinach||10 Ounce, thawed (1 Package)|
|Packed basil leaves||1⁄2 Cup (8 tbs) (fresh ones)|
|Olive oil||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Garlic||2 Clove (10 gm), finely minced|
|Turkey breast||2 Pound (Boneless, Skinless)|
|Pappardelle noodles||12 Ounce, cooked|
|Parmesan cheese||4 Ounce|
|Pine nuts||4 Ounce|
|Non fat cooking spray||1|
Calories 710 Calories from Fat 296
% Daily Value*
Total Fat 34 g52.3%
Saturated Fat 7.7 g38.3%
Trans Fat 0 g
Cholesterol 111.1 mg
Sodium 484.8 mg20.2%
Total Carbohydrates 49 g16.5%
Dietary Fiber 3.2 g12.7%
Sugars 4.4 g
Protein 52 g103.1%
Vitamin A 114.7% Vitamin C 9.9%
Calcium 31.4% Iron 22.4%
*Based on a 2000 Calorie diet
1 Coat the grill with cooking spray and preheat for 5 minutes.
2 Drain the spinach throughly.
3 In a food processor add the spinach, basil, oil, lemon juice and garlic and chop until the mixture is well blended and smooth to mak the pesto sauce.
4 Slice the turkey approximately one-half inch thick.
5 Grill the turkey for 5-7 minutes or until completely cooked Do this in batches if required.
6 In a bowl, toss together noodles and pesto sauce.
7 Divide among 6 dinner plates evenly.
8 Arrange the cooked turkey slices on top and sprinkle with the Parmesan cheese and pine nuts.