Anti Inflammatory Classic Turkey Pesto Pasta

Total time30 min

Prep time10 min

Cook time20 min

Anti Inflammatory Classic Turkey Pesto Pasta

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Ingredients

4 servings

12 oz penne or rotini pasta
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1 tbsp olive oil
1 lb ground turkey
½ tsp salt
¼ tsp black pepper
3 cloves garlic, minced
1 cup cherry tomatoes, halved
½ cup basil pesto, store-bought or homemade
⅓ cup reserved pasta water
½ cup grated parmesan cheese, plus more for serving
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
¼ cup fresh basil leaves, torn (optional)

Instructions

1
Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out 1/3 cup of pasta water and set it aside, then drain the pasta through a colander.
2
While the pasta cooks, heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground turkey, salt, and black pepper, breaking the meat into small pieces with a wooden spoon. Cook, stirring occasionally, until the turkey is cooked through with no pink remaining and registers 165°F (74°C) on an instant-read thermometer, about 7–8 minutes.

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