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.
Baby Heirloom Tomatoes
Parmesan Cheese, shredded
Not included in your delivery
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.