6 ½oz.penne rigate noodles(equal to 2 cups uncooked and 4 cups cooked)
1lb.ground turkey
2tablespoonminced garlic(about 4 large cloves)
½cupdiced yellow onion
1tablespoonolive oil
1cupchopped kale
¼cupchopped or slivered almonds
Lemon Balm Pesto
¾cuplemon balm leavesfirmly packed
⅓cupfreshly grated parmesan
3tablespoonolive oil
1tablespoondiced green onion
3tablespoonfresh lemon juice
1tablespoonchopped almonds
⅛teaspoonsea salt
¼teaspoongarlic granules
freshly ground black pepper to taste
Instructions
Start noodles. Cook until al dente. Set aside.
Make the Lemon Balm Pesto
Combine all ingredients in a blender and blend until smooth.
Make Vegetables and Meat
Heat 1 tablespoon olive oil in a large skillet on medium-low heat. Once hot, add onion and garlic and sauté for about 5 minutes. Add ground turkey along with ⅛ teaspoon sea salt and freshly ground black pepper to season. Cook for about 5 minutes with a lid on, chopping the meat as it cooks. Add kale and continue cooking for 5 more minutes with the lid off.
In a large mixing bowl combine the noodles, meat mixture, and pesto and combine gently. Garnish with freshly grated parmesan, sliced/chopped almonds, and fresh squeezed lemon juice.
Keyword pasta recipes, pasta with lemon balm, pasta with turkey