Ground Turkey Penne Rigate with Lemon Balm Pesto
This is such an easy, light, and refreshing pasta with fresh vegetables, ground turkey, and a homemade, garden-fresh, lemon balm pesto!
Ingredients
- 6 ½ oz. penne rigate noodles (equal to 2 cups uncooked and 4 cups cooked)
- 1 lb. ground turkey
- 2 tablespoon minced garlic (about 4 large cloves)
- ½ cup diced yellow onion
- 1 tablespoon olive oil
- 1 cup chopped kale
- ¼ cup chopped or slivered almonds
Lemon Balm Pesto
- ¾ cup lemon balm leaves firmly packed
- ⅓ cup freshly grated parmesan
- 3 tablespoon olive oil
- 1 tablespoon diced green onion
- 3 tablespoon fresh lemon juice
- 1 tablespoon chopped almonds
- ⅛ teaspoon sea salt
- ¼ teaspoon garlic 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.
Tried this recipe?Let us know how it was!