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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
Divide turkey pesto pasta between bowls. Sprinkle with remaining Parmesan. Tear basil over top.
