Ingredients

400 g penne or fusilli pasta

2 cups fresh basil leaves

½ cup (≈ 50 g) grated Parmesan cheese

⅓ cup (≈ 80 ml) extra-virgin olive oil

¼ cup (≈ 30 g) pine nuts

2 cloves garlic, minced

200 g turkey breast, cut into bite-size pieces

¼ cup (≈ 60 ml) heavy cream

Salt, to taste

Freshly ground black pepper, to taste

½ tsp red-pepper flakes (optional)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the penne or fusilli and cook al dente according to package directions (about 9–11 minutes). Reserve ½ cup of the pasta cooking water, then drain and set the pasta aside.

Step 2: Pat the turkey pieces dry, then season with salt, pepper, and red-pepper flakes if using. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the turkey in a single layer and sear for 2–3 minutes per side until browned and cooked through. Remove the turkey from the skillet and set aside.

Step 3: Reduce the skillet heat to medium, add the pine nuts, and stir constantly for 2–3 minutes until they turn lightly golden. Transfer the pine nuts to a bowl and set aside.

Step 4: In a food processor, combine basil leaves, minced garlic, toasted pine nuts, and grated Parmesan. Pulse a few times, then slowly drizzle in the olive oil while processing until you get a smooth, glossy pesto paste. Season with salt and pepper to taste.

Step 5: Return the skillet to low-medium heat. Add the heavy cream and warm it gently for 1–2 minutes without letting it boil. Stir in the prepared pesto until fully incorporated. If the sauce seems too thick, whisk in the reserved pasta water a tablespoon at a time until it reaches a silky consistency.

Step 6: Add the drained pasta to the skillet with the creamy pesto sauce, tossing to coat evenly. Fold in the sautéed turkey pieces and mix until everything is heated through and well combined.

Step 7: Serve the pasta plated with extra grated Parmesan on top, a drizzle of olive oil, and a pinch of flaky sea salt if desired. Enjoy immediately.

Tips & Variations

For a nuttier flavor, lightly toast the pine nuts in a dry pan before blending them into the pesto.

Substitute turkey with chicken breast for a similar taste and texture.

Add a handful of cherry tomatoes or sautéed mushrooms for extra color and flavor.

Use half-and-half instead of heavy cream for a lighter sauce.

If you don’t have a food processor, finely chop the basil, garlic, and pine nuts and mix with the other ingredients to make the pesto.

FAQs

Can I make the pesto ahead of time?

Yes, you can prepare the pesto a day ahead. Store it in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning.