Turkey Pesto Pasta with Parmesan
Ingredients
- For the Pasta
- 12 oz (340 g) pasta (penne, rotini, or fusilli work best)
- Salt for boiling water
- For the Turkey and Sauce
- 1 lb (450 g) ground turkey
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 1 cup basil pesto (store-bought or homemade)
- 1/3 cup heavy cream or milk (optional for creaminess)
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved (optional)
- 1 cup baby spinach (optional)
- For Serving
- Extra Parmesan shavings
- Fresh basil leaves
- Freshly cracked black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add ground turkey and cook until browned.
- Add garlic, onion powder, Italian seasoning, salt, and pepper. Cook for 2–3 minutes.
- Stir in pesto and heavy cream (if using). Mix until the sauce becomes smooth and coats the turkey.
- Add cooked pasta to the skillet and toss to combine.
- Stir in Parmesan cheese until melted and creamy.
- Add spinach and cherry tomatoes if desired. Cook 1–2 more minutes.
- Serve warm topped with extra Parmesan and basil.