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Preparation time
15 minutes
Total time:
30 minutes
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Ingredients
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3 cups (750 ml) rotini
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3 cups (750 ml) fresh arugula
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1 cup (250 ml) fresh basil
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1/4 cup (60 ml) toasted unsalted almonds
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1/2 cup (125 ml) grated parmesan, divided
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1/2 cup (125 ml) olive oil (or more, if needed)
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3/4 lb (340 g) Quebec turkey breast, cut into strips
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2 tbsp (30 ml) vegetable oil (sunflower, etc.)
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1 lemon, zested and juiced
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Salt and freshly ground black pepper
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Directions
- In a large pot of boiling salted water, cook pasta following package instructions on the package. Reserve 60 ml (1/4 cup) of cooking water. Drain, oil lightly and set aside.
- Meanwhile, using a food processor, mix arugula, basil, almonds, 60 ml (1/4 cup) of parmesan and olive oil. Purée coarsely. Season with salt and pepper and set aside.
- In a large skillet, heat vegetable oil over medium-high heat. Cook turkey strips for about 3 to 5 minutes, or until the meat is cooked. Season with salt and pepper and set aside.
- In a large bowl, toss together cooked pasta, a few spoonfuls of pesto, turkey, remainder of Parmesan and lemon juice and zest. Season to taste and serve warm. Serve immediately.
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