Creamy Pesto Turkey Rotini
This Creamy Pesto Turkey Rotini is a delicious, comforting weeknight meal featuring tender rotini and juicy ground turkey in a luscious pesto cream sauce.
Servings: 4 servings
Ingredients
- 12 ounces rotini pasta
- 1 pound ground turkey
- 1 cup heavy cream
- 1/2 cup pesto sauce
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add 12 ounces of rotini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta in a colander and set aside, reserving about 1/2 cup of pasta water.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add 1 pound of ground turkey, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
- Reduce heat to low. Pour in 1 cup of heavy cream and 1/2 cup of pesto sauce, stirring to combine with the browned turkey. Let the mixture simmer gently for 3-4 minutes to thicken, stirring occasionally.
- Add the cooked rotini to the skillet, tossing gently to coat every piece in the creamy pesto sauce. If the sauce seems too thick, add reserved pasta water a tablespoon at a time until you reach your preferred consistency.
- Turn off the heat and stir in 1/2 cup grated Parmesan cheese until melted and fully incorporated. Taste and adjust salt and pepper if needed. Serve immediately, garnished with fresh basil leaves for a vibrant finish.
Equipment
- Large Pot
- Large Skillet
- Wooden spoon or spatula
- Colander
- Measuring Cups and Spoons
- Grater
Notes
- Add sun-dried tomatoes or roasted pine nuts for extra flavor and texture.
- Use freshly grated Parmesan cheese for better taste and melting quality.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with added cream or milk.