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Lemon Pesto Asparagus and Turkey Shells

  • Lunch
  • Dinner
  • Everyday
  • 30 minutes or less

This refreshing stovetop supper has a bright lemon flavour that is a perfect pairing to the asparagus and turkey combination. Serve extra parmesan at the table for an additional sprinkle for those that ask! 

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Yield

4 to 6 servings

Print Recipe

Ingredients

  • 3 cups (750 mL) small shell pasta
  • 2 tbsp (30 mL) butter
  • 1 boneless skinless Ontario turkey breast (about 1 lb/ 454 g), cubed
  • 1/2 tsp (2 mL) each salt and pepper
  • 2 cups (500 mL) chopped fresh asparagus
  • 1/2 tsp (2 mL) grated lemon zest
  • 1/4 cup (60 mL) basil pesto
  • 1/3 cup (75 mL) fresh grated Parmesan cheese

Instructions

  • In a large pot of boiling salted water, cook pasta for about 6 minutes or until al dente. Remove 1 cup (250 mL) of the cooking water and drain pasta; set aside.
  • In a large deep skillet, melt butter over medium high heat. Brown turkey, salt and pepper for about 5 minutes. Add asparagus and lemon zest, sauté for 3 minutes. Stir in cooked pasta and pesto to coat. Stir in parmesan and enough of the pasta water to create a creamy sauce and cook for about 2 minutes or until turkey is no longer pink inside.

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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