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Lemon Pesto Asparagus and Turkey Shells

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 
Makes: 4 to 6 servings

What you need:
  • 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 
Make it Super:

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. 

« Turkey “Steaks” with Chimichurri Salsa Verde » Grilled Turkey Village Salad
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