Summer Turkey Pesto Pasta
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Summer Turkey Pesto Pasta

Summer Turkey Pesto Pasta

with Basil and Zucchini

We've put a big summer twist on the classic Bolognese by swapping in turkey and pesto and adding zucchini. Together, these ingredients create an incredible depth of flavour to make a delicious sunny day pasta!

Tags:
Family Friendly
Allergens:
Wheat
Sulphites
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

170 g

Spaghetti

(Contains Wheat)

7 g

Basil

200 g

Zucchini

113 g

Baby Heirloom Tomatoes

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Garlic Puree

¼ cup

Basil Pesto

(Contains Milk)

1 tbsp

Italian Seasoning

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Pepper*

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Nutrition Values

Calories850 kcal
Fat33 g
Saturated Fat12 g
Carbohydrate78 g
Sugar8 g
Dietary Fiber8 g
Protein42 g
Cholesterol138 mg
Sodium520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Cups
Measuring Spoons
Colander
Large Non-Stick Pan

Instructions

Prep
1

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, halve zucchini lengthwise, then cut into 1/4-inch half-moons. Halve tomatoes.

Cook spagehtti
2

Add spaghetti to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain spaghetti.

Cook turkey and zucchini
3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then turkey, garlic puree and Italian Seasoning. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add zucchini. Cook, stirring occasionally, until tender, 3-4 min. Season with salt and pepper.

Make sauce
4

Add pesto, tomatoes, reserved pasta water and vinegar to the pan with turkey mixture. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.

Assemble pasta
5

Add spaghetti, half the Parmesan and 1 tbsp butter (dbl for 4 ppl) to the pan with sauce. Remove the pan from heat, then stir until spaghetti is coated.

Finish and serve
6

Divide turkey pesto pasta between bowls. Sprinkle with remaining Parmesan. Tear basil over top.