Turkey & Walnut Pesto Fettuccine Recipe

Name: Turkey & Walnut Pesto Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Fettuccine; 1 cup Packed Italian Basil Leaves; 1/4 cups Chopped Unsalted Roasted Walnuts; 1 clove Garlic, Minced; 3 Tablespoons Extra Virgin Olive Oil; 1- 1/2 teaspoon Lemon Juice; 2 Tablespoons Grated Parmesan Cheese; ⅛ teaspoons Ground Black Pepper; 1- 1/2 cup Shredded Roasted Turkey; Shaved Parmesan, To Garnish

Servings: persons

1 pound Fettuccine
1 cup Packed Italian Basil Leaves
1/4 cups Chopped Unsalted Roasted Walnuts
1 clove Garlic, Minced
3 Tablespoons Extra Virgin Olive Oil
1- 1/2 teaspoon Lemon Juice
2 Tablespoons Grated Parmesan Cheese
⅛ teaspoons Ground Black Pepper
1- 1/2 cup Shredded Roasted Turkey
Shaved Parmesan, To Garnish

1
Prepare pasta according to package directions, cooking until pasta is al dente.
2
Meanwhile, combine together the remaining ingredients (except turkey and shaved Parmesan) in a small food processor to make the pesto.
3
Pulse until basil leaves are minced and the ingredients are well incorporated.
4
Drain pasta and toss with pesto and shredded turkey until pesto is well incorporated.
5
Season with additional salt and freshly ground pepper if necessary.
6
Serve immediately, garnishing with additional shaved Parmesan if desired.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound Fettuccine, 1 cup Packed Italian Basil Leaves, 1/4 cups Chopped Unsalted Roasted Walnuts, 1 clove Garlic, Minced, and more.

Yes, Turkey & Walnut Pesto Fettuccine falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey & Walnut Pesto Fettuccine

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