Description
This Turkey Creamy Pesto Pasta recipe combines tender turkey breast pieces with a rich and silky homemade basil pesto cream sauce, tossed with perfectly cooked penne or fusilli pasta. The dish offers a delightful balance of fresh basil, toasted pine nuts, and Parmesan cheese enriched with heavy cream, making it a comforting yet elegant meal ready in 45 minutes.
Ingredients
Scale
Pasta
- 400 g penne or fusilli pasta
Pesto
- 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
Turkey and Sauce
- 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)
- 1 tbsp olive oil (for sautéing turkey)
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Add the penne or fusilli pasta and cook according to package directions until al dente, about 9–11 minutes. Reserve ½ cup of the cooking water, then drain the pasta and set aside.
- Season and sauté the turkey: Pat the turkey breast pieces dry and season with salt, freshly ground black 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 on each side, until browned and fully cooked. Remove the turkey from the skillet and set aside.
- Toast the pine nuts: Reduce the heat to medium in the same skillet. Add the pine nuts and stir constantly for 2–3 minutes until they are lightly golden and fragrant. Transfer the toasted pine nuts to a bowl and set aside.
- Blend the pesto: In a food processor, combine fresh basil leaves, minced garlic, toasted pine nuts, and grated Parmesan cheese. Pulse a few times then slowly drizzle in the extra-virgin olive oil while processing until a smooth, glossy paste forms. Season the pesto with salt and pepper to taste.
- Make the creamy sauce: Return the skillet to low-medium heat. Add heavy cream and warm it gently for 1–2 minutes without letting it boil. Stir the prepared pesto into the warmed cream until fully incorporated. If the sauce is too thick, whisk in the reserved pasta cooking water one tablespoon at a time until you achieve a silky consistency.
- Combine pasta, turkey, and sauce: Add the drained pasta into the skillet with the creamy pesto sauce. Toss well to coat each piece of pasta evenly. Fold in the sautéed turkey pieces and stir gently until all ingredients are combined and heated through.
- Serve: Plate the pasta and garnish with extra grated Parmesan cheese, a drizzle of olive oil, and a pinch of flaky sea salt if desired. Serve immediately while warm for the best flavor.
Notes
- Reserve some pasta water to adjust sauce consistency as needed.
- Toast pine nuts carefully, stirring constantly to prevent burning.
- Use fresh basil for the best vibrant flavor in your pesto.
- Cook turkey thoroughly but avoid overcooking to keep it tender.
- You can substitute heavy cream with half-and-half for a lighter sauce, but the texture will be less rich.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Turkey pasta, creamy pesto pasta, basil pesto recipe, easy pasta dish, healthy turkey dinner
