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Spring is in the air! I love witnessing the little buds on flowering bushes, crocuses and tulips breaking through the crust of old man winter. The sun is up and stays longer which brings a deep sigh of relief for all living things. This winter was rough on me. The lack of sun really sent me spiralling. I had never felt the effects of SAD before this winter. At last, Spring is officially here and now we can switch gears into lighter and fresher meals. My focus this Spring will be on PROTEIN, FIBRE and BLOOD SUGAR so if that sounds like something you’re into, read on.
I have really been into ground turkey these days. I love how lean and versatile it is! I wanted to keep this pasta focused on the GREENS but I also needed protein. Ground turkey to the rescue! This would also be amazing with ground chicken or sauteed chicken breast. I am trying to stick to lean meats and turkey really fits the bill.
Also if you’ve been following around long enough you’ll know how much I love pesto! My dill cilantro pesto is the absolute BEST and I try to always have some on hand. If you’ve never made it then click here for the recipe – store bought pesto will also do but let me tell you; something about making your own really changes things. I love making large batches of my homemade pesto and freezing in silicone ice cube trays for the days when I don’t have any fresh. I wanted to keep this pasta green so I chose my veggies for that reason. Asparagus, broccoli, peas, and spinach. Such a delightful medley don’t you think? As per usual I opted for a gluten free pasta and found this high protein option from Garofalo that I love as it’s made with corn, brown rice and quinoa.
Start by bringing a pot of water to a boil and generously salting it, then cook your pasta in the salted water until it reaches al dente. Be sure to reserve a cup of pasta water before you drain the pasta; this starchy liquid is a key ingredient for achieving the silky, well-embraced sauce that defines this dish. Meanwhile, as your pasta cooks, warm a large pan over medium-high heat and combine olive oil, a pinch of chili flakes, and ground turkey, seasoning the mixture with salt and pepper to taste. Add broccoli and asparagus, giving the pan a good stir to ensure even cooking. Next, incorporate frozen peas into the mix, seasoning again with salt and cracked pepper for enhanced flavor.
With the vegetables tender and the turkey cooked through, introduce baby spinach to the pan along with a splash of the reserved pasta water to help wilt the spinach and bring the dish together. Layer in the cooked pasta, adding another splash of pasta water to help meld the flavors and textures. Now it’s time to add your pesto, drizzled over the pasta, stirring gently to ensure every strand and vegetable is coated in its herby, vibrant goodness. Fold in half of the grated Parmigiano cheese and the remaining pasta water, stirring until the mixture is thoroughly combined and seasoned to perfection with additional salt and pepper. To serve, garnish with fresh dill and an extra sprinkle of cheese, adding a final layer of flavor and richness to this green goddess pesto pasta dish.
I chose to go with Gnocchi sardo. It’s unique texture proves to be an excellent choice for holding all that tasty pesto, ensuring each bite is as flavorful as the last. Its gluten-free composition makes this dish accessible to all, without compromising on taste. Realistically you can make this recipe with any pasta of choice but I find that a pasta with more texture is better for holding onto sauce!
This pesto pasta recipe is perfect all on its own but pairs wonderfully with a crisp, green salad or a slice of garlic bread for those desiring a bit more indulgence.
Leftovers, if any, can be refrigerated in an airtight container, with a little extra olive oil drizzled on top to keep the pasta moist. To reheat this meal, do it slowly and add a splash of water to revive the sauce.
Food Photographer and Recipe Developer based in Toronto, Canada.
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