Gluten-Free Green Goddess Pesto Pasta
Dive into spring with my Gluten-Free Green Goddess Pesto Pasta! This fresh and vibrant spring pasta combines the freshness of greens with the lean protein of ground turkey. Perfect for those focusing on protein, fiber, and managing blood sugar. Enjoy the delightful flavors of dill cilantro pesto, asparagus, broccoli, peas, and spinach, all wrapped in high-protein pasta.
Equipment
- large pot, deep sided pan, chefs knife, spatula or tongs
Ingredients
- 400 grams gluten free gnocchi sardo
- 3 tbsp olive oil
- pinch chili flakes
- ½ lb ground turkey
- 4 cups broccoli roughly chopped
- 10 asparagus spears trimmed and chopped
- 1 cup frozen peas
- 2 fistfuls baby spinach
- ½-¾ cup dill cilantro pesto
- 1 cup grated parmigiano cheese
- 1 cup pasta water
- sea salt and cracked pepper
- fresh dill optional
Instructions
- Boil water for pasta and heavily salt the water. Cook pasta until al dente. Reserve 1 cup pasta water before draining.
- While pasta is cooking heat a large pan over medium high heat. Add olive oil, chili flakes and ground turkey. Season turkey with salt and pepper.
- Add broccoli and asparagus to the pan stirring to combine. Add in frozen peas and season with salt and cracked pepper.
- Add in spinach with a splash of pasta water. Add cooked pasta on top with a splash more pasta water. Stir mixture togehter.
- Add pesto on top of pasta mixing gently to combine. Add half of the cheese, and remaining pasta water. Stir until well incorporated. Season well with salt and pepper.
- Finish with fresh dill and more cheese if desired.